So I usually specialize in making Japanese/Asian Vegan food but today I wanted to try something different.

If it’s anything other than tofu that I love it’s… SPINACH!! and so I found this recipe online out of nowhere because I of course was hungry and it was lunch time. I had some spinach on hand and tortillas too only thing was being on the big island of Hawaii you can rarely find anything vegan and I’m not the type to go scavenging the whole island just to find some vegan cheese and other things SO! I make do with what I got.

I had to use chickpea water from the can for another recipe so I had all these chickpeas and me being Mrs. Don’t like to waste anything decided maybe I can use this today. So from the recipe I found I had to completely alter the whole recipe because I didn’t have any vegan cheese and I didn’t wanna waste all these chickpeas…

If you follow me on the Amino Vegan  app I posted that I would put up my recipe so here it is.

Prep time: Depends on how fast you can prep
Cook time: Depends on your speed and speed of your stove
Servings: 2

• Ingredients:
• 2 tortillas
• Thawed out frozen spinach
• Chick peas
• Vegan Chipotle Mayo
• Regular Vegan Mayo
• Oil of your choice

Directions:

Okay so I’m going to admit that this really isn’t one of the healthiest recipes I have made but I’m not going to lie it was delicious. I only used 1/3 of the can of chickpeas because I just made enough for me which was 2 quesadillas. ( I did save the rest in the fridge for another recipe I have in mind)

1. Microwave the chickpeas for about a minute and a half (1:30) and hand mash the chickpeas using any mashing tool you have. (Honestly I like to smash the chickpeas or anything in general by hand unless you really need the blender or food processor. It’s just that there’s a different texture that comes out that you can’t get by using the blender or processor.)
2. Now before I became a vegan my husband’s friend made this grilled cheese sandwich in which she used mayo on the outside of the bread and it made it very crisp so in this step put a thin layer of the Vegan Mayo on the outsides and a thin layer on the inside of the tortilla. (this step is optional but it does add ALOT of flavor. Like I said it’s not one of the healthiest recipes I’ve made)
3. take the frozen spinach and follow directions to thaw or microwave. I like mines warm so I followed the microwave instructions. ( I use Frozen Spinach because its alot cheaper than fresh spinach and it takes less time to prep)
4. take 1/3-1/4 cup of the chickpeas depending on how much you want to put in to your quesadilla and add about 1-2 table spoon of the Chipotle Mayo. (add to your taste preference.)
5. Take your spinach and layer it onto the tortilla put as little or as much as you like but just remember it does have to close so don’t put too much in there.
6. then take your chickpea mix and spread it over your spinach layer and then fold the tortilla in half. (Now for this step it really is your preference on how you make it. You can make it into a flat pizza like a quesadilla or you can make it like how I did. Reason I folded it in half is I like to save money. So you can either cut the tortilla in half and make it into a quesadilla or use two separate pieces.)
7. Take a TBSP of your oil of choice and put the quesadilla on the pan. Heat the pan up first of course before you put the quesadilla on that way it makes it more crisp and doesn’t give the tortilla time to soak up the oil. That wouldn’t be too pleasant.

Best eaten hot and enjoy your quesadilla. Now you don’t only have to use the same amount I did or do it exactly as I did. This is pretty much to preference. But it’s cheap and if you have company coming over it doesn’t take too long to make. (if you don’t mind it being a little bit unhealthy)

I hope you guys enjoy this recipe and I hope to share more with you folks soon!