Autumn Veggie Quesadillas

Ingredients

• 4 pcs Whole-wheat tortillas
• 100 g Trappist cheese, light
• 1 pcs Butternut squash peeled and cut into cubes
• 50 g Baby spinach, chopped
• 1/2 head Onions
• 1 tbsp Olive oil
• 1 g Salt, table

Method

1. Heat olive oil in a skillet over medium heat. Add butternut squash and onion, cooking until tender, about 8-10 minutes.
2. Stir in spinach and cook until wilted. Season with salt and pepper.
3. Heat a separate skillet over medium heat. Place one tortilla in the skillet and sprinkle with cheese. Add a portion of the veggie mixture and top with another tortilla.
4. Cook until the bottom tortilla is golden, then flip and cook the other side until golden and cheese is melted.
5. Slice into wedges and serve warm.