2 Tbsp. coconut oil
1 medium to large red onion, diced
1 large green pepper + 1 large red pepper, chopped (or about 10-12 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 tortillas
Daiya Pepperjack Style Shreds
- In a large, deep skillet over medium or medium-low heat, add coconut oil, onion, and peppers (including jalapeño) with a pinch of sea salt. Sauté for 15 minutes until softened and translucent. You don’t want them to brown, so reduce the heat if necessary. Cook it slowly so everything gets soft and sweet.
- Add black beans, mushrooms and spices. Mix everything together and continue cooking for 5 minutes.
- Add spinach and continue cooking for a few minutes, until spinach wilts. Add salt and pepper to taste and remove from heat.
- Use a large, shallow pan (sprayed with cooking spray, over medium heat) to cook the quesadillas. This makes it easy for flipping if you use a large plate or thin cutting board to sandwich the quesadilla and flip the pan upside down. Then slide the quesadilla off the plate/cutting board back onto the pan so you can cook the other side.
- Assemble the quesadillas directly on the pan. Begin with one tortilla, topped with about ¼ cup Daiya Shreds (cheese), followed by some of the bean/veggie filling. Do not spread the filling to the edge of the tortilla. It will spread out as it’s cooking. Add your preferred extras (avocado slices, cilantro, salsa, lime juice). Add a little more cheese on top, then top it off with a second tortilla.
- Set a cast iron skillet on top of the quesadilla while it was cooking. The weight helps everything stick together inside. Cook for about 5 minutes (until tortilla browns up slightly), then flip and repeat.
- Cut quesadilla in half, then cut each half into 6 triangles. Optional – garnish with chopped cilantro, serve with salsa and guacamole
3 ripe avocados (ripe = dark color, soft)
2 garlic cloves, crushed with garlic press
3-4 ripe Roma tomatoes, chopped
¼ cup loosely packed fresh cilantro leaves, chopped
¼ cup fresh lime juice (from about 2 small limes or 1 large lime)
½ tsp. salt
½ tsp. ground black pepper
¼ tsp. crushed red pepper
optional: 1 small red onion, chopped
Don’t get too hung up on exact measurements. This is a forgiving recipe, so just go by taste. The only ingredients that are optional are tomatoes and onion. The rest of them are a MUST!
- Cut each avocado lengthwise in half; twist to separate halves. Remove seed. With spoon, scoop avocado pulp into medium bowl. Coarsely mash with fork. (You can also use a potato masher, but be careful not to over-mash. You want some chunks in there.)
- Gently stir in remaining ingredients until mixed. Adjust seasonings to taste.