Roasted Red Pepper and Spinach Quesadilla

Add the red lentils and 4 cups water to a small saucepan and bring to a boil. Reduce heat to medium-low and add the cumin, smoked paprika, and a pinch of salt and pepper. Simmer, stirring occasionally, until lentils are tender and soft, about 15 to 20 minutes.

Finely chop the roasted red peppers. Add to a medium bowl with the vegan cream cheese and mix to combine. Roughly chop the spinach. Halve and remove the pit from the avocados. Spoon the insides into another medium bowl and add a pinch of salt and pepper. Mash avocado well with a fork and set aside.

Halve the limes and juice both into a small bowl. Add the vegan mayonnaise and season with salt and pepper. Mix well to combine.

Lay the tortillas flat on a work surface. Spread the mashed avocado over the top half of each. Spread the bottom half with the red pepper cream cheese and top with the chopped spinach. Fold the avocado side over the spinach and press down on the tortilla firmly to hold it all together.

Place a large nonstick skillet over medium heat with 1 tsp vegetable oil. Once the oil is hot, add the first quesadilla. Cook until the bottom side is golden brown, and then carefully flip to brown the other side, about 2 to 3 minutes per side. Repeat with additional 1 tsp oil for each of the remaining quesadillas.

Spread the herb garlic cashew cheese on the ciabatta rolls. Layer the beet burgers with some of the roasted grapes and dressed arugula. Serve the leftover cucumber arugula salad on the side. Enjoy!