Meatless Monday: Roasted Vegetable Quesedillas!

Lets make tonight an easy dinner night! After all, kids are back in school and we are back to our routines! Sometimes the first day back to a normal schedule can feel hectic, so tonight should be easy, and that’s just what this recipe is!

Ingredients:

1 medium onion, chopped

1 medium zucchini, chopped

1 medium sweet red pepper, chopped

1 cup frozen corn, thawed

1 cup sliced button mushrooms

1 tablespoon olive oil

1 teaspoon ground cumin

4 tomato flour tortillas (10 inches)

1 cup (4 ounces) shredded Mexican cheese blend

Guacamole, sour cream, salsa and sliced ripe olives, optional

Directions:

In a large bowl, combine the vegetables, oil and cumin; toss to coat. Arrange in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425° for 10-15 minutes or until tender. Reduce heat to 350°.

Divide vegetable mixture evenly between two tortillas. Sprinkle with cheese. Top with remaining tortillas. Place on an ungreased baking sheet; bake for 8-10 minutes or until cheese is melted.

Cut each quesadilla into six wedges. Garnish with guacamole, sour cream, salsa and olives if desired. Yield: 1 dozen slices.

Thanks, Taste of Home (LOVE getting their magazines, they always have great recipes inside!)