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Place a large skillet over medium heat and coat with spray oil.
Add bell pepper and cook, stirring frequently, 3 minutes.
Add spinach and continue to cook until spinach wilts and pepper is soft, about 2 minutes longer.
Push vegetables to 1 side of the skillet and place tortilla on the other side.
Sprinkle cheese over half of the tortilla and spoon vegetables over cheese.
Fold tortilla in half, covering filling, and cook until tortilla is browned on the bottom.
Flip and cook until the other side is crisped and cheese is melted, about 2 more minutes.
Cool on a cutting board and cut into 3 wedges.
Refrigerate in an airtight container for up to 2 days. Reheat or bring to room temperature and enjoy with salsa.