Vegan quesadilla with kidney beans, spinach and nutritional yeast

Ingredients

For 1 serving

• Whole wheat tortillas1
• Cooked red kidney beans120 g
• Spinach80 g
• Nutritional yeast12 g
• Salsa30 g
• Paprika1 pinch
• Vital wheat gluten8 g
• Saltto taste

Contains: gluten,

Method

1. Rinse and drain the kidney beans and mash them with a fork together with the nutritional yeast, wheat gluten, paprika, a pinch of salt and 2 tablespoons of water until you have a thick paste.
2. Wash and dry the spinach. Spread the paste over half the tortilla and cover with the raw spinach.
3. Fold into a half-moon and cook in a dry frying pan over medium heat for 3 minutes per side, pressing with a spatula, until golden and crisp and the spinach has wilted.
4. Cut into wedges and serve with the salsa.