Pizza Quesadilla

• 1 tablespoon olive oil
• 6-8 tortillas of choice
• 2 cups zucchini (grated)
• 1 1⁄2 cup cauliflower (grated)
• 1 1⁄2 cup cabbage (shredded)
• 1⁄2 cup red pepper (chopped)
• 1 cup black olives (chopped)
• 2 tablespoons jalapeños (chopped)
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 tablespoon dried parsley
• 1⁄8 teaspoon asafoetida
• 1 teaspoon salt
• 3⁄4 cups strained tomatoes
• 1 cup vegan mozzarella (grated)

1. Prep your vegetables. Grate your zucchini and cauliflower, squeeze water out of the zucchini. Thinly slice your cabbage or use a mandolin to shred it, and chop your peppers and olives.
2. Pour the oil into a nonstick pan and heat on a medium flame. Ddd in your cabbage, salt and hing, sauté for a couple of minutes then add the rest of the veggies in and stir fry on medium to high heat for 6-8 minutes. Once soft (I like mine soft but not mushy, so keep an eye on it to make sure you get the texture of veggies you prefer) add in all the dried herbs, strained tomatoes, and 1/2 cup of the mozzarella, and cook on low heat for another 5 minutes. Set filling aside.
3. Heat a cast iron pan or another non-stick pan, spray some oil and toast 2 wraps for a couple of minutes each side till slightly brown, then place a couple tablespoons of the the filling onto one wrap, sprinkle over some cheese and place the second wrap over the top and press down with a spatula. Cook for a few minutes on each side until golden brown.
4. ♡ Sprinkle some love, say a prayer of gratitude and eat with delight!