Spicy Potato and Spinach Quesadillas

Ingredients

• red onion
• mushrooms
• garlic
• chipotle chile powder
• white miso paste
• baby spinach
• russet potatoes
• whole-grain tortillas

Instructions

1. In a skillet, heat 2 tablespoons of water over medium heat.
2. Add the red onion, cover, and cook until softened, about 5 minutes.
3. Add the mushrooms and garlic, then stir in the chipotle chile powder and miso paste.
4. Cover and cook until the vegetables have softened, about 5 minutes.
5. Add the spinach and cook, stirring, until it has wilted.
6. Remove from the heat, draining off any liquid.
7. In a large bowl, combine the potatoes with the spinach mixture, stirring to mix well.
8. Divide the potato mixture among the tortillas, spreading it evenly over the bottom half of each tortilla.
9. Fold the top half over the filling, pressing down lightly with your hands to enclose the filling.
10. Arrange one or two of the quesadillas in a large skillet or on a griddle over medium-heat and cook until lightly browned on both sides, turning once.
11. Keep them warm while you cook the remaining quesadillas.
12. Repeat with the remaining ingredients.
13. To serve, cut each quesadilla into three or four wedges and arrange on plates.
14. Serve as is or with Tomato Salsa.