Vegan Spinach Olive and Sun-Dried Tomato Quesadilla
Ingredients
- 2 tortillas
- 1/3 cup vegan cheese
- one large handful fresh spinach
- a touch of oil
- 1/4 cup chopped kalamata olives
- 1/4 cup chopped sun-dried tomatoes
Preparation
Saute the spinach in a touch of oil until wilted.
In a large skillet over medium heat, add a touch of oil and place one tortilla.
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.
