Ingredients:
2 large whole wheat tortillas1 cup sliced mushrooms1/2 cup chopped spinach1/2 cup chopped onion1/2 cup vegan shredded cheeseSalt and pepper to taste1 tbsp olive oilVegan sour cream for servingInstructions:Heat the olive oil in a large pan over medium heat.Add the chopped onion and sauté until translucent, about 3-4 minutes.Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-6 minutes.Add the chopped spinach and cook until wilted, about 2-3 minutes.Season the mixture with salt and pepper to taste.Remove the pan from the heat and set aside.Heat a large skillet over medium heat.Place a tortilla in the skillet and sprinkle half of the vegan shredded cheese on one half of the tortilla.Spoon half of the mushroom, onion, and spinach mixture on top of the cheese.Fold the other half of the tortilla over the mixture and press down with a spatula.Cook for 2-3 minutes on each side, or until the tortilla is crispy and the cheese is melted.Repeat with the second tortilla and the remaining ingredients.Cut the quesadillas into wedges and serve with vegan sour cream on the side.
