saucepan
big bowl and spoon for mixing
large non-stick pan for frying (there are many non-stick options available today that are not teflon)..or...quesadilla maker..or..oven and foil for baking
Ingredients...
6-7 cups of fresh, cleaned, stemmed spinach..or..cleaned baby spinach
6 vegan tortillas
2 TBL olive oil
1 cup diced tofu bacon
1 tsp garlic powder..or..1 clove minced fresh garlic
4-8 oz. vegan cream cheese
2 TBL vegan mexican spice mix, I use Ms. Dash Fiesta Lime no-salt, you can make your own with mixture with cumin, chili powder, onion powder and oregano
to taste, red pepper flakes
to taste, salt..or..herbamare and pepper
1 cup cleaned, minced green onions
to taste, cleaned, minced cilantro
to taste, (if you have some Daiya cheese on hand throw some in the mixture; however, you do not need it for this recipe)
- Place spinach and olive oil in saucepan and stir until slightly wilted, set aside spinach once it is all somewhat wilted (there can be whole leaves in the mixture, they will eventually wilt, you can drain a little water out, but no need to get it as dry as you possibly can)
- Use the same saucepan you used for the spinach and add the cream cheese and start melting, add the spinach and mix together until the cream cheese soaks up the water from the spinach, take off heat immediately and place in mixing bowl (you do not want to overcook the spinach)
- Add the spices, green onions, cilantro and anything else you want to add (make sure your additions will not lose water. Use flexible sundried tomatoes or chillies) and mix very well
- Place 1 tortilla on your working surface and add a couple heaping tablespoons of the mixture, and spread evenly, leaving a little room around the edges. Place tortilla on top and either pan fry, being very careful during flipping, or wrap in foil and oven bake.
