Mushrooms, Peppers, Spinach and White Bean Quesadillas

1 pint of baby bella mushrooms, chopped

1/2 red bell pepper, chopped

1/2 yellow onion, chopped

1 clove or garlic, pressed

1 can of white beans (rinsed, drained, and mashed)

few handfuls of spinach, rinsed and chopped

4 tortillas (or two depending on size)

goat cheese

Saute onions and peppers until softened.  Add mushrooms and garlic and cook for a few minutes.  Pour in beans and a splash of chicken stock. As the beans simmer, mash with the back of a wooden spoon.  After about 10 minutes, throw in the spinach and cook until wilted and incorporated into the vegetables and beans.  (Either cook down or pour out extra juice that may make the quesadillas too soggy.)  Meanwhile, heat up an oiled skillet and put in one tortilla.  Sprinkle with goat cheese.  Layer with bean mixture and top with another quesadilla.  Warm on medium to medium-high heat.  Carefully flip over.  When entirely warm and cheese is melted, remove from pan and sliced with a pizza cutter.

Enjoy!