Vegan Chik’n Quesadilla’s Greens with No Meat Ingredients • 6 flour tortillas • 1/2 cup grated Vegan Cheese substitute We like ‘Daiya’. (mozzarella or cheddar) • 1/2 cup chopped portabella mushrooms • 2 avocados, sliced • 1/2 cup chopped red onions and green onions • 1/2 cup MOCK chicken strips. We prefer Quorn brand. • 1⁄4 cup chopped green bell peppers • 1⁄4 cup of cilantro • 1⁄4 cup of chopped garlic • 1 cup chopped fresh tomatoes • Olive oil for toasting the tortillas • Sea Salt ,black pepper or crushed red pepper to taste Directions: Heat oil in a pan or wok, sauté all ingredients in 2 tablespoons of olive oil and coat well. We are not cooking the vegetable to get limp and soggy, just to coat with all other ingredients. Take one flour tortilla and place it in the pan. Spread some butter/oil on the tortilla. Toast the tortillas for about 10 seconds each side until air pockets begin to form within the tortilla. Spread about 2 tablespoons of the vegetable mixture over one half of the tortilla. Add about a tablespoon of cheese on top of this vegetable mixture. 2lbs of your choice of Turnips Greens, Collards Greens, Mustards 1/2 red pepper diced 1, jalepeno pepper, diced 1⁄4 cup Purple onion diced 1⁄2 yellow bell pepper diced 2 Tbs, ginger root shredded 1celery stalk, diced 2tbls Mamushi Himalayan Pink Salt, 1Tbs celery seeds, 1 pinch of cayenne pepper, 2 tbls olive oil 2 capful of apple cider vinegar 1tbls of Blue Raw agave Nectar Directions: In wok or large frying pan, sauté all ingredient in olive oil in med. high heat. Cook for 20 mins.