Darcyshannon

I use a corn/wheat blend tortilla but use your preference.

I shred my own cheese.

I use my veggies that I have already cooked. I reheat them gently so they won’t be cold in the filling. I often use cauliflower. I keep the pieces small so that it will be easy to heat and fill.

Heat your pan on medium. Once hot, put a small amount of high heat quality healthy oil such as avocado etc. Once the oil is warm, place tortilla in pan, when it begins to bubble it is ready to flip. I use tongs. Once flipped, I quickly sprinkle the amount of cheese I want all over the tortilla, it acts as glue to seal the filling. I then place the veggies on 1/2 of the tortilla, and use the tongs to place the other half on top to seal the quesadilla. Once it is golden, I use a metal spatula to slice in wedges.

Perfect with soup or a salad.

Blueridgebeverly

That does sound perfect to go with soup.

toverly

Sounds awesome! I usually just toss my cooked leftover vegies in an eggbeaters omelet for lunch. I will give your quesadillas a try. Thanks for posting.

tropit

Sounds delicious! May I suggest that you try adding some vegan cream cheese to it? It will make it sublime! My favorite brand is Kite Hill Almond Cream Cheese, (you'll gasp when you see the price, but it's worth it,) but I also like the more affordable Tofuitti, which is made with soy.

~ C