2 Tortillas, made with wheat 20 g grated cheddar cheese 30 g Mushrooms 1 Tomatoes 0.5 Red peppers 0.5 Zucchini 1 red onion 1 tablespoon coriander 1 pinch Cayenne ground pepper 5 mL Lime juice 30 mL Olive oil 1 pinch Salt 1 pinch Pepper 1 garlic clove Rinse the vegetables. Mince the zucchini, bell pepper, red onion, mushrooms. Peel and chop the garlic. Dice the tomato. Prepare the salsa: combine in a small bowl the diced tomato, half the onion, the garlic, coriander and lime juice. Add the hot pepper in small quantities to season the sauce according to your taste. Add salt and pepper. Keep chilled. Heat the olive oil in a large frying pan over medium-high heat and sauté the bell pepper, zucchini and the remaining onion until tender (for about 7 minutes). Remove the vegetables from the frying pan and set aside. Lightly oil the same frying pan and place 1 tortilla. Sprinkle with cheese and lay out the vegetable mixture. Place the other tortilla on top. Fry on each side for 2 to 3 minutes. Once it turned golden brown and the cheese has melted, slide onto a plate and cut into 4 wedges. Serve the vegetarian quesadilla hot, along with the tomato salsa. Eat slowly. Signals of satiety are only received after 15 to 20 minutes.