An easy plant-based breakfast featuring both a sweet and a savory quesadilla, ready in just a few minutes. One is loaded with sautéed kale and mushrooms, and the other with peanut butter and strawberries, topped with avocado and extra strawberries.
1. Heat a skillet over medium heat and add a splash of coconut oil.
2. Place 2 almond flour tortillas in the skillet and warm them for about 30 seconds per side.
3. For the savory quesadilla: On one tortilla, add sautéed kale and mushrooms. Fold the tortilla in half.
4. For the sweet quesadilla: On the other tortilla, spread peanut butter and add sliced strawberries. Fold the tortilla in half.
5. Continue cooking both quesadillas in the skillet for a few minutes, flipping occasionally, until the tortillas are nice and crispy and the fillings are warm.
6. Remove from skillet. Top the quesadillas with additional sliced avocado and strawberries as desired. Serve immediately.
