This recipe is inspired by the quesadilla at one of my favorite vegan restaurants in NYC, Jajaja mexicana. This is a lunch or dinner with really no prep work needed & I promise it won’t disappoint.
Ingredients
1 tsp extra virgin olive oil
1 cup sliced mushrooms
1 burrito (I used @siete)
3 tbsp vegan pesto
1/4 cup shredded mozzarella (I used @violife)
bruschetta for topping (I used Trader Joe’s)
Directions
1. Warm olive oil in a small frying pan over medium heat
2. Add mushrooms to pan, cover and cook for about 5-8 minutes
3. Place burrito shell down on a flat surface and evenly distribute pesto on top
4. Add burrito to a large frying pan, pesto side up
5. Add shredded mozzarella to burrito, cover and cook over medium heat for 5 minutes or until pesto bubbles and cheese starts to melt
6. Add cooked mushrooms to one side of the burrito and fold to make a quesadilla
7. Cook for 2-3 minutes on each side
8. Remove from pan, cut into pieces, top with bruschetta and enjoy!
Single Serving
