Ingredients:
4 medium whole wheat flour tortillas
1 red bell pepper, cut in half lengthwise and seeded
1 red onion, cut into rings
2 carrots, peeled and cut into quarters
1 tablespoon olive oil
1 teaspoons ground cumin
1/4 teaspoon chile powder
1/2 teaspoon salt
1 cup shredded cheese
Preparation:
Combine bell pepper, red onion and carrots in a medium bowl and add oil.
Preheat oven to 400 degrees F and line a baking sheet with foil. Add all vegetables to the pan and place in oven. Roast for 10 minutes, stir to prevent burning and roast another 10 minutes or until vegetables are cooked through.
In a medium bowl, mix vegetables with cumin, chile powder and salt. On a cutting boar, chop all vegetables into small pieces. Heat tortillas on the grill, each side about 10 seconds or in a dry skillet on the stove top.
On half the tortillas, 1/4 cup cheese and top evenly with 1/4 of the vegetables. Fold in half. To finish quesadillas, place in dry skillet over medium heat for 15 seconds per side.