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



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About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

Delicious Comments...

  1. Made this last night except I used kale, it was yummy!!

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