THE PICKY EATER
vegan quesadilla recipe
First, heat a large skillet over medium-heat with a tablespoon of oil. Sauté the onion and garlic until translucent.
ADD SQUASH & KALE
Next, add the butternut squash and kale, sauté until cooked through. Add in spices and cook for another ten minutes until all of the ingredients have combined and the squash is slightly soft.
Take one flour tortilla and sprinkle 1/8 cup of vegan cheese on half of the tortilla. Top with ¼ of the butternut squash/kale mixture, then top again with 1/8 cup of cheese.
Spray a skillet with cooking spray and brown your quesadilla on both sides until golden brown and slightly crispy.
SLICE & SERVE
Let the quesadilla cool for a couple minutes after removing from the pan, then slice and serve with pico de gallo, vegan sour cream, etc.
Enjoy! For more recipes, visit pickyeaterblog.com!