Vegan Gluten-Free Quesadilla
Servings: 1 quesadilla
Equipment
- non-toxic, non-stick skillet
- spatula
Ingredients
Sautéed spinach
- ¼-½ teaspoon avocado oil (optional)
- 3-4 cups fresh spinach (or kale)
- ½ teaspoon garlic granules
- pinch of salt and pepper
Quesadilla
- 2 almond flour tortillas
- 2-3 tablespoons follow your heart parmesan shreds (or your favorite vegan cheese)
- 2-3 tablespoons black beans
- the sautéed spinach from above
- 1 tablespoon diced banana pepper slices (optional, omit if sensitive to heat)
- 2 teaspoons minced red onion
Instructions
- First, dice/mince onion and rinse and drain beans. *for easy leftovers, prepare ¼-½ of an onion and a 13.4 oz can of beans. Store in a glass container in the fridge for up to 1 week.
- Next, warm a skillet on medium to low heat. Once warm add oil, spinach, garlic, salt and pepper. Sauté the spinach until wilted (takes about 2 minutes). Remove from heat and set aside.
- Finally, warm another skillet and add a tortilla. Top with a large pinch of cheese (1-2 tablespoons), beans, red onion, sautéed spinach, and banana peppers. Add another pinch of cheese and then cover with a second tortilla. Let cook for 2-3 minutes before flipping. Flip and toast the other side for 2-3 minutes.
- Remove from heat and slice into 4-6 triangles (or as desired). Enjoy!
Notes
If you asked four different vegans their favorite cheese, they would probably all have a different response. I used my favorite in this recipe but feel free to swap for your preferred! Also please share it in the comments below!
The recipe is written as a guide, add as much or as little of an ingredient to each quesadilla as you desire. Additionally, feel free to check out the filling variations for other ideas of how to prepare these.