Quesadilla de espinacas y tomate con pesto

Ingredientes

• 1 roma tomato (thinly sliced)
• 3/4 cup fresh baby spinach
• 1/4 cup vegan pesto (more/less as desired)
• 1/2 cup vegan mozzarella shreds (I like Follow Your Heart or Miyokos)
• 1/4 cup vegan feta crumbles (optional)
• 2 large tortillas (gluten-free if desired)

Preparación

1. 1

   Spread a thin layer of pesto on one half of your tortilla.

2. 2

   Over the pesto, add a light layer of mozzarella and feta (if using).

3. 3

   Add tomato slices, spinach, and top with another layer of mozzarella cheese (to help "glue" it together).

4. 4

   Carefully place the quesadilla on a skillet over medium heat. Let heat for about 5 minutes, flip, then heat for another 5 minutes or until cheese has melted and tortilla is slightly browned & crispy.

5. 5

   Repeat the process for the second quesadilla.