Spinach Olive and Sun-Dried Tomato Quesadilla
Ingredients
- 1/3 cup vegan cheese
- one large handful spinach
- 1/4 cup chopped kalamata olives
- 1/4 cup chopped sun-dried tomatoes
- oil (for cooking)
Preparation
Saute the spinach with a touch of oil until wilted.
In a large skillet, add a touch of oil and place one tortilla over medium heat.
Arrange the ingredients across the tortilla.
Lay a second tortilla over the filling.
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.
Tips
This amount of filling makes enough for 2 quesadillas or 1 super stuffed one.
Requires virtually no prep, ideal for the busy holiday season.
Enjoy as comforting vegan cheesy and crispy goodness.
