What’s for Dinner? Vegan Quesadillas!

Let’s talk about these super easy, veggie-filled, bomb-ass vegan quesadillas that entered my tummy today! Recipe below:

Spinach Tortillas  (or whatever type of tortilla it is that floats your boat)
1 Tomato
1 Onion
1 Tsp of Minced Garlic
Cactus (buy the bag that’s already chopped, don’t make this hard on yourself)
Olive Oil
Vegan Cheese (Daiya brand is the ish-and no they aren’t paying me to tell you that )
1 Lime

Take just enough olive oil to coat your pan and keep the veggies from sticking. Pour the olive oil into a skillet that is being heated on medium heat. I placed my garlic into the skillet first because I feel like it makes a difference in how the rest of the veggies taste. If you aren’t a garlic-eater then feel free to omit this from the recipe. Heck, feel free to omit any of the ingredients and substitute with a vegetable that better suits you. You can go ahead and add the cactus here too, as it takes a little longer to cook than the other veggies.

Dice your tomato and onion and add them to the skillet. Notice that I am not giving a certain amount of tomato, cactus and onion. Everyone is different. Use as much as you see fit. I used about 4 tablespoons of tomato, onion and cactus (4 tablespoons each , not altogether). Mix the veggies in the skillet until they are to your desired tenderness. I personally like my veggies cooked a little hard, with a slight crunch on the outside.

Next, place a little bit of olive oil (or vegan butter) in a separate skillet (make sure the skillet is big enough to fit your tortilla). Doesn’t have to be a lot of olive oil, just enough to cover the skillet lightly. Let the skillet heat on a medium temp for about 2-3 minutes. Drop the spinach tortilla in the skillet and let it heat for about 15 seconds. Then flip that bad boy over and let it heat on the other side. Now, for the fun part (or maybe eating is the fun part……hmmm..nvm) – add your cooked veggies onto the tortilla. Only add on one side, you have to be able to close it up.

Now, before you close the tortilla add the kale, cilantro and vegan cheese (Daiya brand is the ish…just saying). Once again, notice I did not give you an exact measurement. Food is art. Get creative and add as much or little as you like.

Close the tortilla and using a spatula,  press it down to flatten it as much as possible.

If you want, you can indulge in your quesadilla after this step. However, I placed mine in the oven to allow the vegan cheese to melt and also so my tortilla could get a little crispy (350 degrees for about 5-7 minutes). That is just my preference though. Lastly, upon taking it out of the oven, I squeezed lime over my quesadilla and proceeded to enjoy my meal like a ravenous beast!

Let me know what you all think! I would love to know if you all did something different or what veggies you substituted!