Really, what else is there to say??
Okay, I guess I could also add that while you can certainly use any type of tortilla you desire, the hubby and I both felt like the sprouted whole grains took the flavor of these babies to a whole new level!
And then there’s the juicy, delectable mushrooms. After all, what goes better with cheesy goodness than juicy, delectable mushrooms??
Oh! And we can’t forget the tantalizing aroma and incredible taste of fresh cilantro. I mean, without fresh cilantro is it really even a true quesadilla?!
Okay, okay…if you’re one of those unfortunate people who feel that cilantro tastes like soap (crazy, I know!), I guess you can leave it off.
I don’t get you.
But I know what it’s like to have picky tastes with certain things that everyone else apparently looooves.
*cough*pickles*cough*
So, do your thing. 🙂
Spinach and Mushroom Quesadillas
(Serves 4 to 5)
Ingredients:
- 1 T extra virgin coconut oil
- 3 cloves fresh garlic, peeled and finely chopped
- 1 red onion, peeled and chopped
- 4 plum tomatoes, chopped
- 4 to 5 cups baby spinach leaves
- 8 oz. mushrooms, sliced
- Sea salt, according to taste
- 1 to 2 tsp. (or more!) all-purpose seasoning blend
- Pinch of crushed red pepper
- 7 to 8 oz. of your favorite cheese, thinly sliced (cheddar, provolone, muenster…nom, nom, nom!)
- 1/2 cup fresh cilantro leaves
- 10 sprouted whole grain tortillas (or tortillas of your choice)
Melt the coconut oil in a wok, or large skillet, over medium-high heat. Add the garlic to the pan and sauté until golden. Stir in the onion and tomatoes. When the onions are tender, add the spinach, mushrooms, and seasonings to the mixture. Sauté for a minute or two, until the spinach is wilted and the mushrooms are juicy.
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