Vegan Pinto Bean & Spinach Quesadillas

4 organic whole wheat tortillas

1 1/2 cups cooked pinto beans

2 cups chopped fresh spinach

1 cups Daiya shreds, divided

1 cup grape tomatoes, halved

2/3 cup yellow onion, chopped

1 cayenne pepper, minced

1 tbsp olive oil, plus more for frying

1 tsp sea salt

1/4 tsp black pepper

• Heat olive oil and cayenne pepper in a frying pan over medium heat for 1 minute
• Ad onions and cook for 5 more minutes
• Add beans, spinach, tomatoes, salt and pepper and continue cooking for 5 more minutes or until spinach has completely wilted
• When it’s done set aside
• In another frying pan over medium heat, cook a small amount of oil for a few minutes
• Place 2 tortillas, folded in half onto pan
• Add 1/4 of bean mix onto one side, then top with 1/4 of cheese
• Fold over and cook for 2 minutes on each side until golden brown, and repeat until all are cooked