1

Start by grating the zucchini and chopping the bell pepper into small pieces.

2

In a skillet over medium heat, add the grated zucchini and chopped bell pepper, cooking for about 3 to 4 minutes until they are slightly softened.

3

Add the spinach to the skillet, stirring for another 2 minutes until it wilts down. Season with salt and pepper to taste.

4

Take one corn tortilla and sprinkle cheese on half of it. Layer a portion of the vegetable mixture on top of the cheese and add some slices of avocado. Fold the tortilla over to create a half-moon shape.

5

In the same skillet, heat a little oil if needed, and place the folded tortilla in the skillet. Cook for about 2 to 3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.

6

Repeat with the remaining tortillas and filling.

7

Serve warm with salsa on the side for dipping.

4

• Add different fruits like mango or pineapple for a sweet twist.
• Incorporate black beans for added protein and heartiness.
• Top with a cilantro-lime crema for a burst of freshness.

• Use a non-stick skillet to prevent the quesadillas from sticking and burning.
• Feel free to mix and match your favorite vegetables and cheeses.
• Let the filling cool slightly before assembling to prevent sogginess.

• fat: 10 grams
• protein: 8 grams
• calories: 250
• carbohydrates: 32 grams

This dish provides a balanced mix of vitamins from vegetables and healthy fats from avocado, making it a nutritious option for a light meal.

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