I've recently tried these veggie quesadillas and I feel like they are perfect for this summer alongside a glass of wine. They are really easy to prepare and very light so you can definitely enjoy them in the evening. I used eight tortillas and I stored the leftovers in the fridge, as they stay fresh for two to three days.
8 soft whole-meal tortillas
250 g of spinach
200 g of goat cheese
1/3 red onion
tomato juice (approx. 5 tbs)
juice of one lemon
Start by slicing the onion and the pepper and add them in a frying pan for 3 minutes. Meanwhile, place the spinach in a small, covered saucepan with 100 ml of water. Once wilted, drain well.
Then, spread the goat cheese on one tortilla and add a quarter of the spinach alongside the onions & peppers and squeeze a few lemon drops, before placing it onto the pan. Season lightly with salt and pepper. Place another tortilla on top in order to create the quesadilla and flip it on the other side to cook after 2 minutes, or until golden underneath.
Repeat these steps with the remaining tortillas and keep covered once removed from the pan.