1 tortilla shell (I used habenero flavored)
1/4 to 1/3 cup shredded vegan soy mozzarella
1 roma tomato, chopped or sliced
1 tablespoon enchilada sauce
1/2 tablespoon oil
2 romaine leafs, shredded
Vegan sour cream
1) Warm up oil in fry pan. Place tortilla in pan and, leaving about 1/2 inch of the edge of tortilla, place about half of the vegan cheese on one side of the tortilla, add tomatoes and then the rest of the vegan cheese on top of that. Drizzle the enchilada sauce on top. Flip empty have of tortilla over the filled side to close the quesadilla. I like to press the edges softly with my spatula to close it up a little bit.
2) Cook for about 2 minute or until golden brown. Flip and cook on the other side for 2 more minutes.
3) Cut 4 pieces so it cools faster. Top with vegan sour cream, salsa, lettuce or whatever you want!
Source of recipe: I was just craving some Mexican food and rounded up what I had a this is what I created.