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  • Genevieve Short

Yellow Bell Pepper and Spinach Quesadilla

Updated: Jan 22, 2019


4 flour tortillas

2 tbsp. olive oil

1 large onion (thinly sliced)

1 yellow bell pepper

2 Handfuls of raw spinach

1 cup shredded vegan cheese

Sauté onion in 1 tbsp. olive oil until they are translucent.

Add bell pepper and sauté for another minute.

Remove from skillet and set aside.

Clean skillet and spread the remaining olive oil all over.

Put tortilla in skillet on low heat and place 1/2 of the onion and pepper mixture on top, then add 1/2 of the spinach. Sprinkle 1/2 cup shredded cheese and put another tortilla on top. When bottom tortilla is golden brown carefully flip over and brown other side. Cut into quarters and serve with my fresh homemade salsa.

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