10 wheat or corn tortillas
1 pint cherry tomatoes
2 heads broccoli
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon red pepper
black pepper to taste
2 tablespoon olive oil
8 oz any flavor vegan soy cheese, shredded
1. Finely chop the broccoli, and coarsely chop the tomatoes.
2. Cook broccoli in the oil in a large skillet. After about 7 minutes, or when the broccoli has begun to soften, add the spices and tomatoes, cook a few minutes more.
3. To make each quesadilla spread veggie mixture on half, top with some soy cheese and fold over other half. Cook on skillet coated with cooking spray about 3-4 minutes on each side or until the soy cheese has melted and the tortillas are lightly browned.