1/2 tablespoon canola oil
1/2 cup sliced mushrooms
1/3 cup shredded carrots
1/3 cup squash or broccoli
2 tablespoons diced onions
1 tablespoon diced red bell peppers
1 teaspoon soy sauce
1 dash cayenne pepper
1 dash black pepper
1 dash salt
Sun dried tomato tortillas
1/4 cup shredded fat-free cheddar cheese
1/4 cup shredded fat free mozzarella cheese
nonstick cooking spray
1. In a frying pan that has a bigger diameter than the tortillas, sauté the vegetables in the oil over medium/high heat for 5 to 7 minutes. Season with soy sauce, peppers, and salt.
2. Pour the vegetables into a bowl, and place the frying pan back on the heat to medium/low.
3. Place one of the tortillas in the pan, and sprinkle half of the cheeses on the tortilla. Spread the vegetables over the cheese, and then sprinkle the rest of the cheese over the vegetables. Put the second tortilla on top and cook for 1 to 2 minutes, or until heated and the cheese is melted. Flip quesadilla over and cook 1-2 min more.
4. Slide the quesadilla onto cutting board and slice it like a pizza into 6 equal pieces. Serve hot with fat-free sour cream, salsa, and shredded lettuce on the side.