1. First, roast the red pepper. Preheat your oven to 450F degrees and line a baking sheet with parchment paper. Slice the top off the red bell pepper and discard. Cut the bell pepper in half lengthwise; remove the seeds and white membrane.

2. Place the bell pepper halves cut side down on the baking sheet and brush with 1 teaspoon of olive oil. Roast for 25 to 30 minutes, until the skin is blistered and loose. Remove from oven and set aside.

3. When cool enough to handle, peel the bell pepper halves and discard the skins. Slice the pepper halves into ½-inch strips and set aside.

4. Meanwhile, prepare the plantain. Peel and slice the plantain into thin ¼-inch pieces. Heat the remaining teaspoon of olive oil in a pan over a medium flame. Cook the plantains for 3 to 4 minutes on each side, until golden brown. Remove from heat and set aside.

5. To assemble the quesadillas, heat your tortillas for a few seconds in the microwave or in a dry pan to soften them up. Sprinkle ¼ cup of the vegan cheese on half of each tortilla, followed by the plantain slices, roasted red pepper, and arugula or spinach. Divide the remaining ½ cup of vegan cheese between the two quesadillas and fold in half to close.

6. Carefully wipe out the pan you used to cook the plantains and return to medium heat. Place the quesadillas in the pan and cook for 4 to 5 minutes on each side, until the tortilla is slightly crisp and the vegan cheese has melted. Remove from heat and slice each quesadilla into four triangles. Serve with creamy avocado sauce, if desired.