Source: Well Vegan | Serves: 2 quesadillas | Time: 30 min
What I changed:
Used real cheese. Honestly vegan cheese you buy at the store is usually very high in all the bad things for you. Unless you're in the mood to make carrot cheese, regular is the way to go, healthwise.
The cheese I chose was Boars Head jalapeno cheddar to give it an extra kick
Used pre-roasted bell peppers to cut down on time
1 cup roasted red #BellPepper strips
1 tsp EVO, divided
1 ripe #plantain
2 whole wheat flour tortillas (taco sized)
1 cup jalapeno cheddar cheese, shredded
1 cup baby spinach leaves
Avocado crema, for serving
Peel and slice the plantain into thin ¼-inch pieces. Heat the olive oil in a pan over a medium flame. Cook the plantains for 3 to 4 minutes on each side, until golden brown. Remove from heat and set aside.
To assemble the quesadillas, heat your tortillas for a few seconds in the microwave or in a dry pan to soften them up. Sprinkle ¼ cup of the cheese on half of each tortilla, followed by the plantain slices, roasted red pepper, and spinach. Divide the remaining ½ cup of vegan cheese between the two quesadillas and fold in half to close.
Carefully wipe out the pan you used to cook the plantains and return to medium heat. Place the quesadillas in the pan and cook for 4 to 5 minutes on each side, until the tortilla is slightly crisp and the cheese has melted. Remove from heat and slice each quesadilla into three triangles. Using a pizza cutter works really well.
Serve with creamy avocado sauce. For my avocado sauce, I did one avocado, some fresh cilantro, some lime juice, dash of cayenne, and a little bit of almond milk.
What I ate and drank today
96 oz water
2 cups coffee
1 baby bell mozzarella
20 minutes strength training