Delicious Portobello, Kale and Squash Blossoms Quesadilla

I love mushrooms, I adore Kale, and I have recently gotten very into squash blossoms, so, after a lovely afternoon swim, my belly was asking for a special kind of quesadilla; and it was not disappointed in the least! :) Hope you like it:

What you will need:

1 large Portobello

handful squash blossoms (in this case I used about a fist full of picked ones that I had around the house, ready to go, but id you want to use fresh ones, go for it)

4 leaves of lacinato kale, chopped

½ a cup of curly kale chopped

1 tbsp earth balance

House all purpose rub to taste (if you don’t have a pre-prepared rub, don’t fret, all it is is pepper, salt and garlic powder, super simple to make your own)

½ a cup of daiya cheddar cheese

½ a lime

1 or more corn tortillas

What to do:

Start by thoroughly cleaning your veggies and drying them off properly. Then chop the kale and mushroom (and even the squash blossoms if they are fresh).

In a medium size skillet, add the mushrooms and earth balance and cook for 5 to six minutes, or until the mushrooms look cooked. Then add the lacinato kale and the rub and cook for another 2 minutes, or until the leaves are a little soft. Then add the curly kale and cook for 3 minutes, or, once more until the leaves look soft and well cooked.

Next add the daiya cheese and let it melt.

Warm the tortillas up over the stove, turning them around occasionally in order to keep them from burning (it shouldn’t take more than a minute tops) {also, you can use a conventional oven if you would rather heat them up this way}

Pour contents of the skillet into a bowl and serve desired amount onto the tortilla.

Pair with a glass of cold coconut water, and I guarantee you will be in heaven.