Vegan Spinach Quesadillas Recipe With Eggplant

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: parmesan cheese

Ground flaxseed adds fiber and omega-3s while being more affordable.

tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Corn tortillas are often cheaper and gluten-free.

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Pinto beans are commonly less expensive and still provide protein.

avocado

🥗Healthier: guacamole

💰Cheaper: mashed peas

Mashed peas provide creaminess at a lower cost.

Heat oil in a skillet over medium heat.

Add diced onion and chopped eggplant; sauté until softened.

Stir in minced garlic and cook until fragrant.

Add spinach; cook until wilted.

Mix in red wine (or vegetable broth), soy sauce (or coconut aminos), balsamic vinegar, onion powder, paprika, cumin, oregano, smoked paprika, chipotle chili powder, salt, and black pepper; cook for another few minutes.

Remove from heat and stir in vegan cheese sauce.

Heat another skillet over medium heat.

Place a tortilla in the skillet; add a portion of the filling on one half.

Fold the tortilla over and cook until golden, about 2-3 minutes per side.

Repeat with remaining tortillas and filling.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary