Spinach Olive and Sun-Dried Tomato Quesadilla
Ingredients
- Tortillas (for 2 quesadillas)
- Vegetable oil (a touch)
- Vegan cheese, 1/3 cup
- Spinach, one large handful
- Kalamata olives, chopped, 1/4 cup
- Sun-dried tomatoes, chopped, 1/4 cup
Preparation
Saute the spinach with a touch of oil until cooked.
In a large skillet over medium heat, add a touch of oil and place one tortilla.
Arrange the ingredients across the tortilla.
Lay a second tortilla over it.
Cook until the bottom is lightly golden brown.
Carefully flip with a spatula.
Cook another minute or two until the cheese is melted and the second tortilla is crispy.
