Breakfast Quesadilla | Plant Based Brandon

Plant Based Brandon

Name: Breakfast Quesadilla
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: Bob's Red Mill Chickpea Flour; Organic Red Onion Bag; Chosen Foods 100% Pure Avocado Oil; Hot House Red Bell Peppers; Crystal Geyser Water, Natural Alpine Spring; Tradiciones Andinas Palillo Tumeric; SIGNATURE SELECTS Black Pepper, Ground; Signature Farms Spinach; SIGNATURE SELECTS Tortillas, Whole Wheat Flour, Soft Taco Style; Follow Your Heart Vegan Bleu Cheese Dressing, Egg Free, Dairy Free, Gluten Free; San Francisco Salt Company Sea Salt, Pure & Natural

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Breakfast Quesadilla

Serves 210 mins prep10 mins cook

A delicious breakfast quesadilla using chickpea eggs, topped with various veggies and served with salsa.

0 servings

What you need

cup chickpea flour

red onion

fl oz avocado oil

red bell pepper

Crystal Geyser Water, Natural Alpine Spring

cup spring water

tsp tumeric

tsp black pepper

bunch spinach

SIGNATURE SELECTS Tortillas, Whole Wheat Flour, Soft Taco Style

whole wheat tortilla

Follow Your Heart Vegan Bleu Cheese Dressing, Egg Free, Dairy Free, Gluten Free

oz vegan cheese

San Francisco Salt Company Sea Salt, Pure & Natural

tsp fine sea salt

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Instructions

1: Mix chickpea flour, spring water, tumeric, sea salt, black pepper, diced red onion, diced red bell pepper, and roughly chopped spinach in a bowl.

2: Heat avocado oil in a pan over medium heat.

3: Pour the chickpea mixture into the pan and cook until set, like a pancake.

4: Place cooked chickpea eggs onto a whole wheat tortilla.

5: Top with vegan shredded cheese and another tortilla.

6: Cook each side of the quesadilla until golden brown and the cheese is melted.

7: Serve with salsa.

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