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




About Lisa

*Lisa is the founder and personal chef of The Vegan Pact and blogger at Her passion for vegan food is shown through her daily recipe blog, private meal deliveries and cooking classes in the Boston area.

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