Ingredients
1/2 yellow bell pepper, julienned
1/2 red bell pepper, julienned
4 oz/120 gram mushrooms, chopped
½ red onion, julienned
1 zucchini, julienned
1 cup vegan cheese (Mexican blend or cheddar)
3 scallions, chopped
1/4 cup cilantro, chopped
1 lime
6 flour tortillas
2 avocados
1 Tbsp olive oil
Vegan butter as needed
Salt and Pepper to taste

Directions
In a large pan, mix together bell peppers, zucchini, mushrooms and onion. Season with salt and pepper and cook over medium-high heat until soft, about 5-7 min.
Remove the pan from the heat and let it cool.
Place the vegetables in a bowl, add cilantro and scallions and drizzle with juice of 1/2 lime.
Fill a half of a flour tortilla with about 1/3 of a cup of filling, add cheese and fold the tortilla in half. Repeat with the remaining tortillas.
Heat a pan over medium heat and add a vegan butter. Cook 2 Quesadillas at a time for about 2 minutes on each side or until golden brown. Cut each Quesadilla in thirds. Top each piece with a thin slice of avocado, drizzle with lime juice and garnish with cilantro and scallions.
Enjoy!