This is one of my family's favorite meals. We have it about once a week (the cava is for the adults only). It's a fun way to spend a Saturday night at home making dinner together and a great way to use up any leftover vegetables in the fridge. And, to my family's delight, each person's quesadilla can be personalized. See my suggestions in the variations section.
Serves 4. In a medium pan, sauté together:
1 medium onion
1 medium bell pepper, any color
After 4 minutes or so, add:
½ cup fresh or frozen corn kernels
After 1 - 2 minutes add:
2 big handfuls of spinach leaves
When the spinach has wilted (usually 1-2 minutes), remove the vegetables from the heat.
On large tortillas (we used up the last of our Ezekiel sprouted grain tortillas and also some Stacey's organic flour tortillas), spread some refried beans. Top each tortilla with some of the sautéed vegetables. Add some shredded cheese, any kind and as much or as little as you want.
Fold tortillas in half and place on a preheated griddle. I don't use any butter or oil on my griddle to keep calories down, but you certainly can.
Other variations: Instead of shredded cheese, we often substitute several tablespoons of delicious Fiesta Queso, which is the best off-the-shelf grocery store queso ever. It's better than most restaurant queso. David adds sliced Pederson's buffalo sausage and pickled jalapeños into his quesadilla. You can toss in a handful of any leftover vegetable you have around in the fridge - sliced zucchini, other types of greens. Mushrooms work nicely -- although our daughters don't like them.