Cheesy Veggie Quesadilla

1In a skillet over medium heat, sauté the onions, bell peppers, mushrooms, and black olives until slightly tender, about 5 minutes.

2Add the diced tomatoes (¼ cup), cumin (½ teaspoon), chili powder (½ teaspoon), and paprika (½ teaspoon). Cook for another 2-3 minutes until the vegetables are cooked through and the spices are fragrant. Remove from heat.

3Place one flour tortilla in a clean skillet over medium heat.

4Sprinkle half of the shredded cheddar cheese (1 cup) evenly over the tortilla.

5Spread half of the cooked veggie mixture on top of the cheese, then add another layer of cheddar cheese on top.

6Cover with the second tortilla, pressing down gently with a spatula to flatten the quesadilla.

7Cook for 3-4 minutes per side until the tortilla is crispy and the cheese is melted, flipping halfway through.

8Remove from heat and let it cool for a minute before slicing into wedges.

9Repeat the process for the second quesadilla.

10Serve hot with salsa, guacamole, or sour cream.