An underlying theme to my cooking? Yes we do a lot of mexican/southwest eating up in here! We like it hot hot hot, so it's a predictable route.
This recipe is similar to the mushroom quesadillas that I made a while ago. I saw this one, which sounded good; but in true 'me' form, I just COULDN'T stick to the recipe. I don't know; it's a curse.... or a blessing, depending on how good it is in the end :)
Whole wheat tortillas (I went to the Costco in Burlington and discovered a mecca of tortillas! Our Costco has the standard white flour version; at Burlington there were at least a dozen choices... so fun! Anyway, I found some that are 100 calories each and whole wheat. They're a cross between flatbread and tortillas which is fun because you can use them either way!
2 cups Sweet onion, chopped
1 fresh chile, minced
5 cups fresh spinach (10 0z ish...)
pinch dried oregano
Cheese (I used Vegan Gourmet)
Shitake mushrooms, thinly sliced and sauteed
Heat oil and cook the onions and chiles for 4 or 5 minutes. Add the spinach, oregano and salt and pepper. Stir until spinach is wilted, then remove from heat. Drain any extra liquid; however I didn't have any.
Put a tortilla on a skillet, sprinkle one side of the tortilla with cheese and add some of your mix. Fold in half. Let it melt and get crispy and brown. When done, remove and slice into wedges.
Serve it with anything: salsa, vegan sour cream, avocado, guacamole... you name it! It makes a great appetizer or main event if you stuff it full. It's also really good for you!!!