*Courtesy of Olivia Zimmerman
Makes ~3-4 Large Quesadillas
- 2 Tbsp. coconut oil
- 1 medium to large red onion, diced
- pepper, chopped (or about 10-12 mini sweet peppers)
- 1 jalapeño, minced or chopped
- 1 can of black beans, drained and rinsed
- 1 cup fresh mushrooms, chopped
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. dried oregano
- 3 cups fresh spinach, chopped
- sea salt and black pepper to taste
- 6 or 8 Food for Life Brown Rice Tortillas (wheat and gluten-free)
- Daiya Pepperjack Style Shreds
- Sliced avocado
- Fresh cilantro
- Lime juice
- Salsa (gluten-free, if need be)
- In a large, deep skillet over medium or medium-low heat, add coconut oil, onion, and peppers (including jalapeño) with a pinch of sea salt. Sauté for 15 minutes until softened and translucent. You don’t want them to brown, so reduce the heat if necessary. Cook it slowly so everything gets soft and sweet.
- Add black beans, mushrooms and spices. Mix everything together and continue cooking for 5 minutes.
- Add spinach and continue cooking for a few minutes, until spinach wilts. Add salt and pepper to taste and remove from heat.
- In a large, shallow pan (sprayed with cooking spray, over medium heat) cook the quesadillas. Then slide the quesadilla off the plate/cutting board back onto the pan so you can cook the other side.
- Assemble the quesadillas. Begin with one tortilla, topped with about ¼ cup Daiya Shreds (cheese), and followed by some of the bean/veggie filling. Do not spread the filling to the edge of the tortilla. It will spread out as it’s cooking. Add your preferred extras (avocado slices, cilantro, salsa, lime juice). Add a little more cheese on top, and then top it off with a second tortilla.
- Cook for about 5 minutes (until tortilla browns up slightly), then flip and repeat.
- Cut quesadilla in half, then cut each half into 6 triangles. Optional – garnish with chopped cilantro, serve with salsa and/or guacamole.