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PREP TIME: 15 minutes (not including
time to make Pizza Sauce and Basic
Cashew Cheese Sauce)
ACTIVE TIME: 20 minutes
2 cups sliced fresh cremini mushrooms (or
button mushrooms)
1 cup sliced green or red bell pepper
½ cup sliced red onion
2 cups loosely packed fresh spinach
Salt and black pepper to taste
4 large flour tortillas (see Variation for
making these gluten-free)
2 cups Pizza Sauce ; or store-bought
vegan pizza or marinara sauce)
½ cup sliced pitted black olives
Basic Cashew Cheese Sauce
Olive oil spray
1. Heat a large frying pan over medium
heat. Add the mushrooms, bell pepper,
and onion and cook until the
mushrooms are tender, 3 to 4 minutes.
Add the spinach and cook until just
beginning to wilt. Remove from the heat
and add salt and pepper. Transfer to a bowl. Clean out the frying pan.
2. Lay out a tortilla. Spread tomato sauce on half. Top with a quarter of the veggies and a sprinkle of
black olives. Drizzle about 3 tablespoons cheese sauce on top and fold over the other side of the tortilla.
Repeat with the remaining ingredients.
3. Heat the frying pan over medium heat. Spray the pan with olive oil and add 2 quesadillas. Spray the
tops of the quesadillas with olive oil. After 2 to 3 minutes, when the bottom is golden, flip the quesadillas
and cook for 2 to 3 minutes more, until both sides are crispy and golden. Place them on a plate and cover
with aluminum foil. Repeat with the remaining quesadillas. Slice and serve immediately, with a light
drizzle of the cheese sauce over the top and the extra pizza sauce as a dip.
To make these gluten-free, you’ll need some large gluten-free tortillas. Since these tend to break when
folded, the method will be a little different. Spread the pizza sauce, toppings, and cheese sauce over the
entire tortilla, rather than just half. Top with another tortilla and cook as in step 3, repeating to make 2
total. Slice just as you would a normal pizza.