Mini Plant-Based Quesadillas

We typically serve a spread of wonderful appetizers on New Year's Eve. This year, I contributed plant-based quesadillas with homemade salsa and guacamole, courtesy of my new Cuisinart Food Processor (thank you for my Christmas gift Matthew & Heather) ...

Here are the ingredients:

• 2 tbs. olive oil
• Homemade taco seasoning (no icky ingredients) I used about 1/3 of the cumin.
•  3 tri-color organic bell peppers (cut into strips)
• 1 large onion (cut into strips)
• 12 oz. pkg of mushrooms (cleaned and sliced)
• 1 can each of fat-free refried pinto beans and/or fat-free refried black beans (whichever you prefer)
• 2 pkgs. whole wheat tortillas
• Earth balance spread

Heat the olive oil and seasoning in a large skillet. Add the onions, peppers and mushrooms (they should sizzle). Sauté, tossing frequently. You don't need to cook them for very long, the peppers and onions should still be crispy.

Preheat the griddler.

Lightly spread a small amount earth balance in one side of the tortillas. Place the butter side down on a panini maker/griddler. With a heat safe spatula, spread refried beans on half of each tortilla. Add the peppers onions and mushrooms on top of the beans, fold over and close the panini maker. Grill 3-5 minutes until golden brown.

Enjoy!

Serves 6-8