Vegan Spinach Olive Sun-Dried Tomato Quesadilla
Ingredients
- Tortillas
- 1/3 cup vegan cheese
- One large handful spinach
- 1/4 cup chopped kalamata olives
- 1/4 cup chopped sun-dried tomatoes
- Oil
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 recipe makes filling for two quesadillas, so repeat the assembly and cooking steps for the second one if desired.
