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VEGAN QUESADILLA

INGREDIENTS (makes 2)
2 tbsp tbsp olive oil
Pinch chili flakes
1 clove garlic minced
1/2 package NABATI plant-based grounds
4 tortilla shells
2 cups black bean corn salsa
1 cup baby spinach
1 cup Nabati cheddar
1/2 cup Avocado crema

METHOD
Heat a nonstick pan with 1 tbsp olive oil. Add chili flakes, garlic and plant based grounds. Break up grounds using a wooden spoon or spatula. Cook for several minutes until grounds have browned. Add 2 cups of the black bean salsa to the ground meat and cook until just heated through. Set aside.
Heat a large cast-iron pan with 1 tbsp olive oil. Use a brush to spread olive oil evenly. Place tortilla in the pan and fry for 1 minute then flip. Do this with remaining tortillas.
In a microwaveable bowl place 1/2 cup of cheese. Microwave for 30 seconds to melt.
On a clean working surface place one tortilla. Spread cheese on base and layer meat and bean mixture on top. Spread avocado cream on the second tortilla and place it on top. Gently place quesadilla into the cast-iron pan and press with a flipper for 30 seconds to a minute. CAREFULLY flip the quesadilla and sear the other side. Cut into quarters and serve with avocado crema.
*You will have extra filling and crema. Make more quesadilla or eat straight out of the pan!

BLACK BEAN CORN SALSA
1 cup dry black beans soaked for 4 hours and boiled for 25 minutes
2 cobs corn cut off the cob
1 small red pepper small dice
1/2 cup chopped cilantro
1 clove garlic finely minced
1 lime juiced
10 cherry tomatoes quartered
Pinch chili flakes
1 tsp salt
Mix all the ingredients into a medium sized bowl and let sit at room temperature for an hour. Keeps well in the fridge.

AVOCADO CREMA
1 avocado
1/2 cup coconut kefir
1 lime juiced
1/2 tsp salt
1/2 cup cilantro roughly chopped
Pinch chili flakes
Add ingredients to a food processor and blend to combine scraping down sides as needed. Keeps up to 3 days in fridge in an airtight container.

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