Beef & Veggie Quesadillas

“These are packed with meat and vegetables, so they aren’t your typical quesadilla. They are definitely worth a try.”

3/4 pound lean ground beef

1 medium onion, chopped

3/4 cup finely chopped fresh mushrooms

1 medium zucchini, shredded

1 medium carrot, shredded

2 garlic cloves, minced

2 teaspoons chili powder

1/4 teaspoon salt

1/4 teaspoon hot pepper sauce

2 medium ripe tomatoes, seeded and chopped

1/4 cup minced fresh cilantro

4 whole wheat tortillas, warmed

cooking spray 

1/2 cup shredded park skim mozzarella cheese

1. In a large nonstick skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Remove and keep warm. In the same skillet , cook and stir the mushrooms, zucchini, carrot, garlic, chili powder, salt and pepper sauce until vegetables are tender. Stir in tomatoes, cilantro and beef mixture. 

2. Spritz one side of each tortilla with cooking spray; place plain side up in a cookie sheet (preferably one with sides) cooked with cooking spray. Spoon beef mixture over half of each tortilla; sprinkle with cheese. Fold tortillas over filling. 

3. Bake at 400° for 5 minutes. Carefully turn over; bake 5-6 minutes longer or until cheese is melted. Cut into wedges. 

Ready in 30 minutes. Serves 4.