Ingredients

The following ingredients have 4 Servings
  • ½ tbsp canola oil
  • ½ cup mushrooms (sliced)
  • ⅓ cup broccoli (chopped)
  • ⅓ cup carrots (shredded)
  • 2 tbsp onion (minced)
  • 1 tbsp red bell pepper (diced)
  • 1 tsp soy sauce
  • cayenne pepper (to taste)
  • salt (to taste)
  • black pepper (to taste)
  • 2 (10 inch) whole wheat tortillas
  • ¼ cup fat-free cheddar cheese (shredded)
  • ¼ cup fat-free mozzarella cheese (shredded)
  • shredded lettuce (to taste)
  • salsa (to taste)
  • fat-free sour cream (to taste)

Instruction

  • Place a large frying pan over medium/high heat.
  • Add canola oil, mushrooms, broccoli, carrots, onion, and red bell pepper, and saute for approximately 5 - 7 minutes.
  • Add soy sauce, cayenne pepper, salt, and black pepper. Stir to mix well.
  • Transfer the vegetables to a bowl. Set aside, and keep warm for later.
  • Place the same skillet over medium/low heat.
  • Put a tortilla in the frying pan, and sprinkle half of the cheddar cheese, and half of the mozzarella cheese on top of the tortilla.
  • Place the vegetables on top of the cheese layer, and spread to an even layer.
  • Sprinkle the rest of the cheddar cheese, and the mozzarella cheese in an even layer on top of the vegetables.
  • Place the other tortilla on top of the cheese.
  • Cook for approximately 2 minutes, or until the cheese has melted, and the quesadilla has heated through.
  • Using a spatula, flip the quesadilla over, and cook another 1 to 2 minutes.
  • Remove quesadilla from the frying pan, and place on a cutting board.
  • Using a pizza cutter, cut into 6 equal sized triangles.
  • To serve, top with lettuce, salsa, and/or fat-free sour cream, if desired.