1. Cook onion over medium heat until browns (using olive oil)—about 10 minutes; a few minutes before add the garlic to cook along with the onion.
2. Then add all the potatoes and cook about 20 minutes, with the lid on, stirring often, at medium-high heat.
3. Add the broth and let the mixture simmer on medium-high for about 15 minutes, until soft, stirring occassionally.
4. Take it off heat and mash the potato mixture until most or all of the broth is absorbed; then add the pepper.
5. Preheat oven to 400 degrees.
6. Arrange 4 tortillas on 2 baking sheets sprayed with olive oil; then put some of the potato mixture on each tortilla and next put an additional tortilla on top of each of the four laying on the sheets; spray the tops of them with olive oil as well.
7. Bake for about 10 minutes, turning each quesadilla over once halfway.
8. Serve with the pico de gallo and some onion pieces if prefer (can use a different salsa or even quacamole).

Mcassid1

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Source: Vegetarian TImes

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