Vegan Quesadillas (Gluten Free)

86lemons.com

Dmc9

2 Tbsp. coconut oil

1 medium to large red onion, diced

1 large green pepper 1 large red pepper, chopped (or about 10 to 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)

subheading: EXTRAS:

Daiya Pepperjack Style Shreds

sliced avocado

fresh cilantro

lime juice

salsa (gluten-free, if need be)

note: NOTES

I used ALL of the extras in my quesadillas and I would highly recommend it. The Daiya cheese is important because it holds it all together. The avocado makes it creamy and delicious. Cilantro, lime juice and salsa help to amp up the flavor factor. You could also add minced garlic in STEP 1 if you like. You’ll need 6 or 8 tortillas, based on how full you stuff them. I used 6 and had a little filling left over, but not much. If you can find the brand I mentioned above use it – they brown up perfectly and get nice and crispy on the edges (they are also great for wraps). I used ALL of the extras in my quesadillas and I would highly recommend it. The Daiya cheese is important because it holds it all together. The avocado makes it creamy and delicious. Cilantro, lime juice and salsa help to amp up the flavor factor. You could also add minced garlic in STEP 1 if you like. You’ll need 6 or 8 tortillas, based on how full you stuff them. I used 6 and had a little filling left over, but not much. If you can find the brand I mentioned above use it - they brown up perfectly and get nice and crispy on the edges (they are also great for wraps).

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