Quesadillas (Vegetarian)

Serving Size: 2

Ingredients:

• 2 Large sprouted grain or almond flour tortillas (for that extra health kick).

• 1 cup fresh baby spinach, roughly chopped.

• 1 cup fresh baby spinach, roughly chopped.

• ½ cup black beans (rinsed and drained).

• ¼ cup sautéed cremini mushrooms, sliced thin.

• ½ cup shredded goat milk cheddar or a high-quality vegan mozzarella.

• ½ tsp cumin.

• A pinch of red pepper flakes.

• 1 tsp avocado oil (for the pan).

• Pico de Gallo: fresh diced tomatoes, onions, and cilantro.

• Creamy Green Sauce: Blended avocado, lime juice, and a splash of Greek yogurt (or nut milk).

Instructions

• In a small skillet over medium heat, sauté the mushrooms with a drop of oil until they are golden brown. Toss in the spinach at the last second just until it wilts.

• Lay your tortillas flat. Distribute the cheese evenly over one half of each tortilla. Top with the black beans, the mushroom/spinach mix, cumin, and red pepper flakes. Fold them in half.

• Heat a clean skillet over medium-low heat with a tiny bit of avocado oil. Place the quesadillas in the pan.

• Keep the heat low! You want the cheese to melt slowly and the tortilla to get a "biscuit-like" golden crunch rather than burning the outside while the inside stays cold.

• Toast for about 3–4 minutes per side until the cheese is bubbling at the edges.

• Slice into triangles using a pizza cutter. Serve on a stoneware plate with the pico de gallo and avocado crema in small side bowls.