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-3 tbsp grapeseed oil
-2 yellow onions (large, halved and sliced)
-1/2 teaspoon salt
-300g baby spinach
-2 cups shredded Monterey Jack cheese
-2 avocados (pitted, peeled, and sliced)
-4 large flour tortillas
-Add oil to large sauté pan over medium heat.
-Add onions and salt to cook, until onions are golden brown.
-Remove onions and place them in a bowl.
-In the same pan over low heat, add the spinach and stir frequently until wilted.
-Remove from heat and place the spinach in a bowl, and wipe the pan.
-Place the pan back on the stove with medium heat, and lay a tortilla flat in the pan.
-Evenly sprinkle 1/2 cup of cheese over the top.
-Add 1/4 of the caramelized onions, and then 1/4 of the wilted spinach.
-Heat until the cheese melts and the tortilla is brown and crispy.
-Add the avocado slices, then flip the tortilla in half and then flip it over.
-Cook for about 30 seconds, or until warmed through.
-Remove tortilla from the pan and cut it into fourths.
-Repeat this with the remaining ingredients and serve with salsa or cilantro pesto!