What you will need

• 8 10″ flour tortillas
• mashed potatoes (recipe follows)
• a bunch of scallion, chopped
• 1 or 2 strips of veggie bacon, cooked and cut into small pieces (I used Lightlife Smart Bacon)
• sour cream (I used Tofutti Sour Supreme the non-hydrogenated kind)
• oil for brushing

Mashed potatoes

• 5 medium red potatoes, peeled and cubed
• 4 or 5 cloves of garlic
• non-dairy milk, as needed
• 1/4 tsp salt
• 4 strips of veggie bacon, cooked and cut into small pieces (I used Lightlife Smart Bacon)
• 1/4 cup vegan cheddar cheese, cubed (I used Follow Your Heart Cheddar)

Directions

1. Boil potatoes and garlic cloves until potatoes are tender.
2. Strain and mash potatoes and garlic.
3. Add the non-dairy milk until you’ve reached desired consistency. Fold in the bacon and cheese. Add salt.

To assemble

1. Brush a non-stick skillet with oil. Heat on medium/high.
2. Spread a heaping tablespoon of the mashed potato mixture onto one side of the tortilla. Fold in half making a half circle.
3. Cook until golden brown on both sides.
4. When done, transfer to a plate and cut the quesadilla in half.
5. Top with sour cream, scallion and bacon pieces.