Meatless Monday Dinner

I searched online for a few recipes that had ingredients that almost always have on hand and that keep in the fridge for up to a week without going bad. I found a few great options on Martha Stewart that I will be making throughout the week.

Ingredients

• 2 tablespoons canola oil
• 1/2 of a red onion
• 8 ounces (2 1/4 cups) button or cremini mushrooms, thinly sliced
• 6 ounces (about 8 cups) prewashed spinach, shredded
• Coarse salt and ground pepper
• 8 flour tortillas (8-inch) (I used 2 flatout wraps)
• 8 ounces (2 cups) pepper Jack cheese, shredded

Directions

1. Preheat oven to 400 degrees. In a 12-inch skillet over medium heat, warm 1 tablespoon oil. Cook the onions, stirring occasionally, until lightly golden, about 5 minutes. Add the mushrooms; cook, stirring occasionally, until they’re tender, 6 to 8 minutes.
2. Add spinach in two batches, letting the first batch wilt slightly before adding the next; cook until spinach is completely wilted and mixture is dry, 2 to 3 minutes total. Season with salt and pepper.
3. Brush one side of tortillas with remaining tablespoon oil. Place 4 tortillas, oiled sides down, on two baking sheets. Layer each tortilla with cheese, spinach mixture, and more cheese, dividing evenly. Top with the remaining 4 tortillas, oiled sides up, and lightly press to seal.
4. Bake until cheese has melted and tortillas are golden brown, turning them once, about 10 minutes. To serve, cut quesadillas into quarters.

I loved quesadillas and should make them much more often, they are quick and easy and I love when the flatout wraps gets a bit crunchy on the outside. The onion gets nice and soft while the mushroom and spinach add a really hearty quality. I served this with a handful of peppers and two small dishes of salsa and hummus. Clifford and I shared some of the peapods since he loves anything crunchy. My salsa of choice was Spike’s Black Bean and Corn Salsa, my favorite flavor.