Vegan Spinach Quesadillas

These vegan spinach quesadillas sound absolutely delicious! Here’s a step-by-step breakdown of the instructions:

**Instructions:**

1. **Prepare Tzatziki Sauce**: In a bowl, combine vegan Greek yogurt, grated cucumber, minced garlic, fresh or dried dill, lemon juice, lemon zest, black pepper powder, and Himalayan pink salt according to your taste. Mix everything together until well combined. This homemade tzatziki sauce will add a refreshing and tangy flavor to your quesadillas.

2. **Prepare Spinach Filling**: In a frying pan over medium heat, add olive oil and minced garlic. Sauté for about 1 minute until fragrant. Then add the frozen corn and sauté for another minute. Next, add the washed spinach leaves and sundried tomatoes that have been dipped in olive oil for 2 hours. Sauté everything together for about 2 minutes until the spinach wilts and the flavors meld together.

3. **Assemble Quesadillas**: Take a tortilla wrap and spread a portion of the spinach filling onto one half of the wrap. Add a few chopped Kalamata black olives, crumbled vegan feta cheese, a sprinkle of black pepper powder, and a pinch of pink Himalayan salt. Place a slice of vegan or plain mozzarella cheese on top of the filling.

4. **Fold and Cook Quesadillas**: Fold the tortilla wrap in half over the filling to create a quesadilla. In a frying pan over medium heat, add a little olive oil. Place the assembled quesadilla in the pan and cook until golden brown on one side. Use a spatula to press down gently on the quesadilla. Then, carefully flip it over and cook the other side until golden brown and the cheese is melted.

5. **Serve**: Once the quesadilla is cooked to perfection, remove it from the pan and transfer it to a cutting board. Cut the quesadilla into two halves with a knife. Serve the delicious spinach and corn quesadillas with the homemade tzatziki sauce on the side for dipping.

**Baking Option:** If you prefer baking the quesadillas, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the assembled quesadillas on the baking sheet and bake for about 15 minutes until golden brown. Then, cut them into triangles and serve with the tzatziki sauce.

Enjoy your flavorful and nutritious vegan spinach quesadillas with a side of homemade tzatziki sauce!

INGREDIENTS
6 – Tortilla wraps
200gm – Spinach leaves(Washed, cleaned, and remove the stems)
12 pieces- Sundried tomato dipped in olive for 2 hours
1/2 cup – Fozen or fresh corns
2 tbsp – Kalamata black olive (chopped)
1 tbsp – Garlic cloves minced
6 slices – Vegan or plain Mozzarella cheese
1/2 cup – Vegan or plain Feta cheese
Olive oil for frying or baking (optional)
For Tzatziki Sauce
1 tbsp – Dill fresh or dried
1 tsp – Garlic minced
1 – Cucumber (grated)
2 tbsp – Olive oil
1 tsp – Black pepper powder
2 tbsp – Lemon juice
Himalayan Pink Salt to taste
1/2 cup – Vegan Greek Yoghurt
1/2 tsp – Lemon Zest

INSTRUCTIONS
Take a few sundried tomatoes and dip them in some olive oil for 2 hours. In a bowl, add vegan greek yogurt, grated cucumber, little garlic minced, grated cucumber, fresh dill, lemon juice, lemon zest, black pepper powder, and himalayan pink salt according to your taste.
Mix everything nicely.
Our homemade tzatziki sauce is ready.
In a frying pan, on a medium flame add olive oil, garlic minced, and saute for 1 minute.
Add frozen corn saute for 1 minute
Add washed spinach leaves.
Keep stirring nicely. Add some sundried tomatoes. Saute everything nicely for 2 minutes on medium flame.
Take a tortilla wrap, add spinach stuffing as a filling, a few kalamata black olives, some crumbled vegan feta cheese, a little black pepper powder, pink Himalayan salt, mozzarella cheese slices.
Now fold the tortilla wrap.
Add little olive oil to a frying pan, on medium flame fry the tortilla wrap press them with the help of a spatula.
Then flip it over and cook the other side as well.
Take out the wrap .cut it into two halves with help of a knife.
If baking then: A baking tray should be lined with parchment paper. Cook at 400°F on a baking sheet covered with parchment paper for around 15 minutes until golden. Then cut them into triangles and have fun!
Our Spinach and Corn Quesadilla is ready to be served with homemade tzatziki sauce.