Spinach Olive Sun-Dried Tomato Quesadilla
Ingredients
- 4 tortillas
- 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 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 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 with a spatula and cook for another minute or two until the cheese is melted and the second tortilla is crispy.
Tips
This filling makes enough for two quesadillas or one super stuffed version.
Requires minimal preparation, ideal for busy times like the holiday season.
