Spinach Olive and Sun-Dried Tomato Quesadilla
Ingredients
- 2 tortillas
- 1/3 cup vegan cheese
- One large handful spinach
- 1/4 cup chopped kalamata olives
- 1/4 cup chopped sun-dried tomatoes
- Oil, as needed
Preparation
Saute one large handful of spinach with a touch of oil until cooked.
In a large skillet, add a touch of oil over medium heat.
Place one tortilla in the skillet.
Arrange the vegan cheese, sauteed spinach, chopped kalamata olives, and chopped sun-dried tomatoes across the tortilla.
Lay a second tortilla over the top.
Cook until the bottom is lightly golden brown.
Carefully flip the quesadilla with a spatula.
Cook for another minute or two until the cheese is melted and the second tortilla is crispy.
Notes
This amount of filling is enough for 2 quesadillas.
