Spinach Mushroom Quesadillas

These quesadillas are as healthy for you as they are quick and easy to make (not to mention delicious if I do say so myself, and I do say so):

Spinach Mushroom Quesadillas

3 Tbsp olive oil, divided

2 cloves garlic, minced

1/2 onion, minced

8 oz. white mushrooms, diced

2 1/2 cups fresh baby spinach, chopped

salt and pepper to taste

4 10" flour tortillas

1 1/2 cups Monterey Jack cheese, grated

Sour cream

Salsa

1. Heat 2 Tbsp. olive oil in a saute pan over medium heat. Add garlic, onion, and mushrooms and cook for five minutes, stirring occasionally.
2. Add spinach and cover pan. Cook for 1 minute in covered pan and remove from heat. Stir to combine vegetables and season to taste. Set aside in covered pan.
3. Heat the remaining 1 Tbsp. olive oil in a clean saute pan over medium heat. Place one tortilla flat in the pan. To make the first quesadilla, spread a portion of the spinach/mushroom mixture over 1/2 of the tortilla and sprinkle with cheese. Fold the uncovered half over to form the quesadilla.
4. Cook each side until golden brown and cheese is melted, about 2 minutes per side.  Remove from heat and cut into wedges to serve. Repeat with remaining tortillas, filling, and cheese. Enjoy with sour cream and salsa.