1/2 white onion, thinly sliced
2 heads of broccoli, cut into small pieces
2 medium carrots, sliced think
3 stalks of sliced bok Choy
2 handfuls of spinach
2 tablespoons EVOO
1 large hass avocado
1 tablespoon finely diced red onion
1 tablespoon coconut oil
Shredded cheese, such a manchego or goats cheddar (to taste)
8 grain free tortillas, such a Siete brand
Add 2 TB of EVOO to a warm skillet.
Sauté onions until tender, approximately 3 minutes
Add broccoli & carrots and sauté until tender, about another 5 minutes.
Add bok choy, and spinach and sauté until wilted.
Remove from heat, and squeeze lime juice over the veggies.
Meanwhile, make guacamole by scooping out avocado, mashing and adding red onion, and a squeeze or two of lime juice. Mix well, and set aside.
Warm electric grilled.
Brush a small amount of coconut oil on each side of two tortillas.
Place on griddle and grill for about 1 minute.
Flip over one side, add cheese and veggie mix to the grilled side.
Cover with second tortilla, and grill for approximately 2 minutes, then flip and grill again until desired level of crispness.
Repeat until you have made 4 quesadillas.
Serve with fresh guacamole, and a drizzle of sriracha sauce.