Spinach and Mushroom Quesadilla

Instructions

1. 1

   Sauté the aromatics and mushrooms

   • Heat olive oil in a large non-stick skillet over medium heat.
   • Add the chopped onion and cook, stirring occasionally, until softened, about 3-4 minutes.
   • Add the minced garlic and sliced mushrooms. Cook until the mushrooms release their moisture and begin to brown, about 5-7 minutes.
   • Stir in the cumin powder and chili powder, and cook for another 30 seconds until fragrant.
2. 2

   Wilt the spinach and finish the filling

   • Add the fresh spinach to the skillet in batches, stirring until it has completely wilted, about 2-3 minutes.
   • Continue to cook for another minute to evaporate any excess moisture. The filling should be relatively dry.
   • Remove the skillet from the heat. Stir in the salt, black pepper, and fresh lime juice.
   • Transfer the filling to a bowl and set aside.
3. 3

   Assemble and cook the quesadillas