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- 4 large flour tortillas - 1 cup bell peppers (mixed colors), sliced - 1 cup mushrooms, sliced - 1 cup fresh spinach - 1 medium onion, thinly sliced - 1 cup shredded cheese (cheddar or mozzarella) - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon cumin - Salt and pepper to taste - Optional: avocado dip for serving

Easy Vegetable Quesadillas with Avocado Dip

Discover the vibrant world of Colorful Veggie Quesadillas, a nutritious and delicious meal perfect for any occasion. Packed with fresh bell peppers, mushrooms, and spinach, these quesadillas are as visually appealing as they are tasty. With an easy-to-follow recipe, you’ll learn how to achieve the perfect crispy exterior and layer flavorful ingredients. Serve them with a creamy avocado dip for an extra touch. Enjoy a delightful and healthy twist on a classic dish!
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Ingredients
  

For the Quesadillas:

4 large flour tortillas

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese

1 cup bell peppers (red, yellow, green), diced

1 cup mushrooms, sliced

1 cup spinach, packed

1 small onion, finely chopped

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon ground cumin

Salt and pepper to taste

For the Avocado Dip:

2 ripe avocados

1 lime, juiced

1 clove garlic, minced

2 tablespoons fresh cilantro, chopped

Salt to taste

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Instructions
 

Prepare the Veggie Filling:

    - In a skillet, heat the olive oil over medium heat. Add the chopped onions and sauté for about 2-3 minutes until they become translucent.

      - Add the diced bell peppers and sliced mushrooms, cooking for an additional 5 minutes until they soften. Stir in the spinach and cook until wilted.

        - Season the veggies with garlic powder, ground cumin, salt, and pepper. Mix well and set aside to cool slightly.

          Assemble the Quesadillas:

            - Lay a tortilla on a flat surface. On one half of the tortilla, sprinkle a layer of mozzarella and cheddar cheese, then add a generous amount of the sautéed vegetable mixture on top.

              - Sprinkle another layer of cheese over the veggies, then fold the tortilla in half to cover the filling.

                Cook the Quesadillas:

                  - In the same skillet (or a clean one), heat a little more olive oil over medium heat. Place the folded quesadilla in the skillet and cook for about 3-4 minutes until the bottom is golden and crispy. Carefully flip it over to cook the other side for another 3-4 minutes.

                    - Remove and slice into wedges. Repeat with the remaining tortillas.

                      Make the Avocado Dip:

                        - In a bowl, mash the ripe avocados with a fork. Add lime juice, minced garlic, chopped cilantro, and salt. Mix until combined and creamy. Adjust seasoning if needed.

                          Serve:

                            - Serve the quesadilla wedges warm with the avocado dip on the side for dipping. Enjoy your colorful and nutritious meal!

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                                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4