-
1
Dice white onion and saute in coconut oil (or extra virgin olive oil, vegan butter) over medium-low heat until they start to brown.
-
2
Toss in sliced button mushrooms, as much as you like.
-
3
Mushrooms are my favorite, but if you dont like them, you can replace them with squash or zucchini.
-
4
Once those are nice and juicy-looking, rinse fresh spinach and add to the pan.
-
5
Season with some garlic powder.
-
6
Transfer mixture to a bowl and set aside.
-
7
Reduce heat.
-
8
Make sure pan is lightly oiled and place a corn tortilla in it.
-
9
Spread half the vegetable mixture evenly on top.
-
10
Spread a layer of shredded cheese over the veggies.
-
11
I also like to sprinkle some more garlic powder before placing another corn tortilla on top.
-
12
Press down lightly on the quesadilla.
-
13
Cover and let cook for about 5 minutes on each side or until tortillas start to brown and look nice and crispy, and cheese is melted.
-
14
While quesadillas are cooking, start prepping guacamole.
-
15
Dice avocado and lightly mash in a bowl until desired consistency.
-
16
Squeeze fresh lime juice and add salt, pepper, and garlic powder to taste.
-
17
(You can also take a small clove of garlic, mince it, and add to the mix for some extra spice.)
-
18
Dice tomato and red onion for garnish.
-
19
Take quesadilla out of the pan and place on a cutting board.
-
20
Use a large, sharp knife to cut into 4 even pieces.
-
21
Serve with guac, garnish with tomato and onion, and enjoy!
