We're in the middle of another move, so what better time to relaunch this blog? I'll try and post new recipes and photos at least once a week. I don't know if I'll ever be 100 percent vegan again, but am aiming to eat a vegan diet as much as possible. More on that in another post.
Made these quesadillas last night. Felt full and had a good run this morning, minus some mild heat exhaustion toward the end. The best benefit? This morning I only needed two cups of green tea to feel awake. Generally, I drink between four and five cups. Don't judge, please.
Hope y'all enjoy this meal as much as I did. I served the quesadillas with asparagus sauteed in one teaspoon of olive oil, a teaspoon of minced garlic, and a bit of lemon. Also, mashed up an avocado with half a lemon and a teaspoon of cilantro. Those cute orange slivers are apricot slices.
What you need:
- Six whole grain tortillas
- 1 14. 5 oz. can organic pumpkin
- 1 14. 5 oz. can black beans (rinsed well)
- Six cups spinach
- 1/2 white onion, chopped
- 1 tsp. minced garlic
- 2 tsp. olive oil
- cookie sheet
What to do:
- Saute onions in olive oil. Add spinach once onions soften. Cook until spinach reduces, but is not wilted. Add garlic and remove from heat.
- Lightly brush olive oil on both sides of a tortilla.
- Spoon two tablespoons of pumpkin onto the tortilla and spread into a thin layer.
- Top with two tablespoons of the spinach/onion mix, followed by two tablespoons of black beans.
- Fold the tortilla in half and press down lightly to flatten.
- Place tortilla on a cookie sheet.
- Continue steps 1 through 6 with the remaining five tortillas.
- Bake at 350 degrees for 15 minutes. Turn quesadillas over after 15 minutes and bake for another fifteen minutes on the opposite side.
