Mushroom & Pepper Quesadillas

6 ounces low-fat cheddar cheese 8 ounces mushrooms, cleaned 1 green bell pepper, stemmed, seeded, cut in 4 slabs 1 red bell pepper, stemmed, seeded, cut in 4 slabs 1 yellow bell pepper, stemmed, seeded, cut in 4 slabs 1 clove garlic, peeled 1 small red onion, peeled, cut in quarters 2 tablespoons vegetable or olive oil 1 teaspoon oregano 1½ cups prepared fat-free refried beans 6 9-inch flour tortillas (fat-free) Salsa, guacamole and sour cream for garnish

Calories 366 (31% from fat) · carb 45g · protein 19g · fat 13g · sat fat 4g · chol 18mg · sod 839mg · calc 341mg · fiber 7g

Insert the medium shredding disc in the Cuisinart® Food Processor. Use medium pressure to shred the cheese; remove and reserve. Insert the 4-mm slicing disc. Arrange the mushrooms in the large feed tube. Use light pressure to slice. Arrange the pepper slabs in the large feed tube. Use light pressure to slice. Remove and reserve vegetables. Insert the metal "s" blade. With the machine running, drop the garlic through the small feed tube and chop, 5 seconds. Add the onion. Pulse until finely chopped, about 10 pulses. Heat half the oil in a Cuisinart® 12-inch non-stick skillet over medium high heat. Add the chopped garlic and onion; sauté until lightly browned, about 5-6 minutes. Add the remaining oil to the skillet and heat. Add mushrooms and peppers to onion mixture and sauté until vegetables are tender, 4-6 minutes; stir in oregano. Transfer to a bowl. Wipe out skillet with a paper towel. Heat one of the tortillas over medium heat, about 30 seconds. Turn and sprinkle with ¼ cup of the reserved cheddar cheese. Top with ¼ cup of the refried beans, and 1/6 of vegetable mixture. Fold tortilla and cook until heated through. Repeat until all tortillas and filling ingredients have been used. Serve with salsa, chopped avocado, and sour cream garnish.