Vegan 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
- Tortillas (for 2 quesadillas)
- Oil (a touch for cooking)
Preparation
Saute one large handful of 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 filling.
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.
