Vegetable Quesadillas with Avocado Dip

1 yellow onion, finely sliced

1 package fresh mushrooms

1 red pepper, sliced

1 bag fresh spinach

12 ounce can black beans, drained and rinsed

4 ounces goat cheese

8 wheat tortillas

3 tablespoons extra virgin olive oil

Salt and pepper to taste

Avocado Dip:

2 avocados

1-2 garlic cloves

3-5 tablespoons lime juice

½ cup plain Greek yogurt

¼ cup cilantro

Salt and pepper to taste

Heat extra virgin olive oil in skillet over medium heat. Sauté onions, peppers and mushrooms until tender, about 8 minutes. Season with salt and pepper. Stir in black beans; cook for another 2-3 minutes. Add the spinach and season with salt and pepper. Cook until spinach is just wilted. To assemble quesadillas: spread goat cheese to completely cover one tortilla. Spread vegetable mixture over tortilla evenly. Take another tortilla and spread goat cheese to cover the second tortilla. Place this tortilla on top of the tortilla with the vegetables and press down gently (the goat cheese acts like glue for the quesadilla). Spray a clean skillet with cooking spray and turn heat to medium. Once the pan is warm, place the quesadilla in the pan and cook for about 2-3 minutes on each side, until brown. Once quesadilla is brown on both sides, transfer to cutting board and cut into fourths. To keep them warm while making more, keep the finished quesadillas in a 300 degree oven.

Avocado Dip: In a food processor, add avocados, garlic clove(s), Greek yogurt, cilantro, lime juice and salt and pepper to taste. Blend until smooth. Check the flavor to determine if you need to add more lime juice; add accordingly. Serve dip with quesadillas!