With just a few ingredients, here's a tasty and quick lunch or snack you'll want to add to your "go-to" list whenever an avocado decides to ripen. Just mix up some chopped roasted red pepper with a little vegan cream cheese then spread over one tortilla, then smash up half an avocado for the other tortilla. Sprinkle with some fresh spinach before placing the 2 tortillas together. Either brown in a skillet with a little oil or use a quesadilla maker and voila, lunch in under 5 minutes. Dip? Add a little lime juice to some vegan mayo and you have "lime crema." Fancy.
4 oz roasted red peppers
2 tbsp vegan cream cheese
2 oz baby spinach
1/4 cup vegan mayonnaise
1. Finely chop the roasted red peppers and add them to a medium bowl along with the cream cheese and a pinch of salt. Mix well with a fork. Halve the avocado and remove the pit. Add the flesh to a separate medium bowl and season with salt and pepper. Mash the avocado well with a fork. Roughly chop the baby spinach. Halve the lime.
2. In a small bowl, add the juice of half the lime, vegan mayonnaise, and a pinch salt and pepper. Mix the lime crema well to combine. (Add cilantro for extra flavor if you'd like).
3. Lay the tortillas flat on a work surface and spread the mashed avocado onto two of them. Spread the remaining tortillas with the red pepper spread. Top the red pepper spread with the chopped spinach. Place the avocado tortillas on top to create your quesadillas.
4. Place a large nonstick skillet over medium heat with 1 tsp vegetable oil. Once the oil is hot, add the first quesadilla. Cook until the bottom side is golden brown, about 2 to 3 minutes, and then flip and cook an additional 2 to 3 minutes. Repeat for the second quesadilla.