Vegan Quesadillas

First, heat a large skillet over medium-heat with a tablespoon of oil. Sauté the onion and garlic until translucent.
Next, add the butternut squash and kale, sauté until cooked through.
Once the veggies have defrosted, add in all of the spices (salt through ground coriander; or through crushed red pepper flakes - if using). Cook for another ten minutes until all of the ingredients have combined and the squash is slightly soft.
Assemble the quesadilla! Take one flour tortilla and sprinkle 1/8 cup of vegan cheese on half of the tortilla. Top with ¼ of the butternut squash/kale mixture, then top again with 1/8 cup of cheese.
Spray a skillet with cooking spray and brown your quesadilla on both sides until golden brown and slightly crispy.
Let the quesadilla cool for a couple minutes after removing from the pan, then slice and serve with your choice of toppings.