Preheat Dutch oven or large skillet over medium heat, for 2-3 minutes. Add the oil, onion, bell peppers and jalapeño, stirring regularly for 7 - 10 minutes until tender.

Stir in the mushrooms and cook for another 2-3 minutes, until they soften.

Next add the Fry’s Pea Protein Grounds, stirring until hot throughout. At this point add the garlic, oregano, cumin and chili powder stirring until fragrant, then add the spinach and continue cooking until it wilts to half it’s volume.

Add some lime juice, salt and pepper to adjust seasoning, turn off heat, and cover.

Heat the tortillas in a pan or griddle. Once the tortillas have been heated, you can assemble the quesadillas with your favorite garnishes any way you like.