Vegan Quesadillas


Ohhhh my. Talk about a perfect vegan comfort meal. Potato and pumpkin quesadillas!



So basically, this is the easiest recipe ever. Just mix hot brown rice, spinach, and potatoes together in a bowl based on the proportions you like, add spices, and place it on a tortilla while it’s heating up in a frying pan. Then add a second tortilla on top, flip the quesadilla, and cook it on that side. Each side should heat up for about three minutes.



After my first quesadilla, I remembered a half-used can of pumpkin I still had in the fridge and decided to mix it in to the filling. Yum!



I also realized I should use plain Greek yogurt as a sour cream substitute. So goodbye “vegan,” hello dairy.



This wasn’t even all of it. I made three quesadillas total, and we ate about half of the slices right then. The rest lasted for snacks through the next two days. Victory!


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