When served with a Romaine Salad with Lemon Vinaigrette on the side, these quesadillas make a fast lunch or dinner. 

• 1 tablespoon oil or ¼ cup vegetable broth
•   ½ cup onion, finely diced
•   1 jalapeño, seeded, finely diced
•   4-5 chopped mushrooms (optional)
•   1 clove garlic, minced
•   A pinch dried Mexican oregano
•   8 cups fresh spinach, stems removed
•   ½ teaspoon salt
• Ground pepper, to taste
•   4 extra-large (12”) flour tortillas 1½ cups hummus (pages 87-88)
•   Pico de Gallo (page 258) or a salsa (pages 254-258)

 In medium skillet, sauté onion, jalapeño, pepper, mushrooms and garlic in oil or vegetable broth until tender. Add oregano, salt, pepper and spinach. Toss ingredients then remove from heat. Spinach should not be entirely wilted. Set pan aside.  Heat a large non-stick skillet or griddle over medium-high heat. Spread a thin layer of hummus over a tortilla. Cover the tortilla evenly over the surface except near the edge where excess hummus can spill out and make a mess. Top hummus with 2-3 tablespoons of Pico de Gallo or salsa and ¼-½ cup of spinach mixture depending on size of tortilla. Fold tortilla in half and place in skillet or on griddle. Cook until tortilla is golden brown on bottom side, and then flip over to other side. When second side is golden, remove the quesadilla to a warm plate.  Quesadillas can be placed in a 150°F (65°C) oven to keep warm while preparing more. Serve with a salad or Black Bean Salsa (page 254).