Vegan Spinach Olive and Sun-Dried Tomato Quesadilla
Ingredients
- vegan cheese, 1/3 cup
- spinach, 1 large handful, sautéed
- kalamata olives, 1/4 cup, chopped
- sun-dried tomatoes, 1/4 cup, chopped
- tortillas, 4
- oil, as needed
Preparation
Heat a small amount of oil in a large skillet over medium heat
Place one tortilla in the skillet
Arrange half of the vegan cheese, sautéed spinach, chopped kalamata olives, and chopped sun-dried tomatoes over the tortilla
Place a second tortilla on top
Cook until the bottom tortilla is lightly golden brown
Carefully flip the quesadilla using a spatula
Cook for an additional 1 to 2 minutes until the cheese is melted and the top tortilla is crispy
Repeat with the remaining tortilla and filling to make the second quesadilla
Tips
This filling amount is enough for 2 standard quesadillas or 1 extra-stuffed quesadilla
