Yummy in my tummy! Rating this 5 stars!

Preheat your oven to 400°F (200°C).
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent.
Add the mushrooms to the skillet and cook until they release their moisture and begin to brown.
Stir in the spinach, cooking until wilted. Season with salt, pepper, cumin, and smoked paprika. Remove from heat.
Lay out four tortillas on a baking sheet. Evenly distribute the spinach and mushroom mixture over each tortilla, then sprinkle with cheese.
Top with the remaining tortillas, pressing down gently.
Lightly spray or brush the tops of the quesadillas with cooking spray or olive oil.
Bake in the preheated oven for 10-12 minutes, or until the tortillas are golden and crispy.
Remove from oven and let cool slightly before cutting into wedges. Serve warm.
Variations & Tips
For a protein boost, add cooked chicken or black beans to the filling. If you prefer a spicier kick, include diced jalapeños or a sprinkle of red pepper flakes. For a gluten-free option, use corn tortillas instead of flour tortillas. You can also experiment with different cheeses, such as pepper jack for a spicy twist or feta for a tangy flavor.