Vegan Breakfast Quesadilla

Instructions

1. Step 1

   Heat 1 tbsp (15 ml) olive oil in the frying pan over medium heat. Add the onion and bell pepper and cook until softened.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 1.0 piece Red Bell Pepper, 0.5 piece Yellow Onion

   Cookware: frying pan, spatula

2. Step 2

   Add the garlic and stir just until fragrant.

   Ingredients used: 6.0 gr Garlic

   Cookware: frying pan, spatula

3. Step 3

   Crumble the tofu into the pan. Add the nutritional yeast, cumin, turmeric, salt, and black pepper, then cook over medium heat until the tofu is hot and no longer watery.

   Timer: 5 min (fixed)

   Ingredients used: 1.0 gr Ground Black Pepper, 2.0 gr Ground Cumin, 1.0 gr Ground Turmeric, 15.0 gr Nutritional Yeast, 3.0 gr Salt, 300.0 gr Tofu

   Cookware: frying pan, spatula

4. Step 4

   Fold in the black beans and spinach. Cook until the beans are hot and the spinach has wilted.

   Timer: 3 min (fixed)

   Ingredients used: 150.0 gr Black Bean, 60.0 gr Spinach

   Cookware: frying pan, spatula

5. Step 5

   Transfer the filling to the mixing bowl and scrape loose bits from the pan.

   Cookware: frying pan, mixing bowl, spatula

6. Step 6

   Lay out the tortillas and divide the filling and vegan cheese evenly over one half of each. Fold the uncovered halves over the filling.

   Ingredients used: 4.0 piece Flour Tortilla, 100.0 gr Vegan Cheese

   Cookware: mixing bowl

7. Step 7

   Return the pan to medium heat and add the remaining 1 tbsp (15 ml) olive oil in batches. Cook the quesadillas in batches until crisp and browned, turning once so both sides cook evenly.

   Timer: 12 min (fixed)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: frying pan, spatula

8. Step 8

   Rest the quesadillas briefly, cut them into wedges, and serve with the salsa.

   Ingredients used: 120.0 gr Salsa

   Cookware: Chef Knife, cutting board