Vegan Spinach Olive and Sun-Dried Tomato Quesadilla
Ingredients
- 4 tortillas
- 1/3 cup vegan cheese
- 1 large handful fresh spinach
- 1/4 cup chopped Kalamata olives
- 1/4 cup chopped sun-dried tomatoes
- cooking oil
Preparation
Sauté the fresh spinach with a touch of cooking oil until wilted.
Heat a large skillet over medium heat and add a touch of oil.
Place one tortilla in the skillet.
Arrange half of the sautéed spinach, half of the vegan cheese, half of the chopped Kalamata olives, and half of the chopped sun-dried tomatoes evenly over the tortilla.
Place a second tortilla on top.
Cook until the bottom tortilla 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.
Repeat with the remaining ingredients to make a second quesadilla.
Notes
This amount of filling is enough for 2 quesadillas or 1 super stuffed quesadilla.
