Veggies Don't Bite

0 First, heat a large skillet over medium-heat with a tablespoon of oil. Sauté the onion and garlic until translucent.
1 Next, add the butternut squash and kale, sauté until cooked through.
2 Once the veggies have defrosted, add in all of the spices (salt through ground coriander; or through crushed red pepper flakes - if using). Cook for another ten minutes until all of the ingredients have combined and the squash is slightly soft.
3 Assemble the quesadilla! Take one flour tortilla and sprinkle 1/8 cup of vegan cheese on half of the tortilla. Top with ¼  of the butternut squash/kale mixture, then top again with 1/8 cup of cheese.
4 Spray a skillet with cooking spray and brown your quesadilla on both sides until golden brown and slightly crispy.
5 Let the quesadilla cool for a couple minutes after removing from the pan, then slice and serve with your choice of toppings.