Spinach-Tempeh Quesadillas

1. 1

   Heat oil in large skillet, and saute cubed tempeh and tomatillos for 5 to 8 minutes.

2. 2

   Meanwhile, put freshly washed spinach into large saucepan, leaving rinse water on leaves.

3. 3

   Cover pot, and steam over medium heat until spinach is completely wilted, about 5 minutes.

4. 4

   Preheat broiler.

5. 5

   Stir salsa and spinach into tempeh mixture, and continue cooking until heated through, about 2 minutes.

6. 6

   Put 1 tortilla flat on work surface, and scoop about 1/3 cup tempeh filling over lower half of tortilla.

7. 7

   Sprinkle with about 2 tablespoons cheese; fold top over filling.

8. 8

   Repeat with remaining tempeh mixture until all tortillas are filled.

9. 9

   Spray nonstick skillet with nonstick cooking spray, and heat over medium heat.

10. 10

    Add folded tortillas (as many as will fit comfortably in pan), and cook until cheese melts and both sides turn golden brown, 4 to 5 minutes.

11. 11

    When finished, put quesadillas in large baking dish.

12. 12

    Repeat until all quesadillas have been browned and arranged in baking dish.

13. 13

    Top quesadillas with remaining salsa and cheese, and broil until cheese melts.

14. 14

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.