2 medium flour tortillas
3 Tbsp vegan Queso (or try hummus or your fave cheese spread - see above for ideas)
2-4 Tbsp Chunky Guacamole
handful of baby spinach
1 1/2 cups mushrooms, sliced
2 tsp extra virgin olive oil
salt and pepper to taste
limes, sliced into wedges
hot sauce, more Chunky Guac
First, whip up your skillet mushrooms. Warm a skillet over high heat. Add in the olive oil and mushrooms. Turn heat to medium and cover pan with lid and allow to cook until tender. Uncover skillet and turn heat back to high to really sizzle the mushrooms and burn off any excess moisture. Add salt and pepper to taste - a few pinches should do it. Pour mushrooms into a side bowl and wipe any grit from pan
Warm up pan again over high heat. Coat the bottom of the pan with a light layer of olive oil.
Spread your queso, hummus or cheese spread onto one side of a tortilla - have a generous layer. Lay it flat, spread side up, in the pan. Add in the mushrooms, they will nicely stick to the spread. Then add a light layer of spinach over top. Optional: Dollop a few spoonfuls of guacamole inside the tortilla for double guac flavor! (optional) Place the second tortilla over top the filling. Cover pan with lid and allow the heat to warm the filling through. Uncover pan and flip the tortilla - it should be nicely browned on the bottom. Allow 1-2 more minutes to toast the other side of the tortilla.
Transfer the queso-dilla to a cutting board to slice into triangles. Allow a few minutes to rest and cool a bit before serving. Serve with a generous dollop of Guacamole on the top or side.