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
- 2 tortillas
- Oil, a touch
Preparation
Saute the spinach with a touch of oil until wilted.
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 on 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 amount of filling is enough for 2 quesadillas or 1 very stuffed quesadilla.
