These vegan spinach and mushroom quesadillas are so easy to make and are packed with flavor! Quesadillas are always a hit, and these are no exception. They can be made ahead of time and reheated, or made fresh and served immediately. Either way, they’ll be delicious!
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, diced
- 10 ounces frozen spinach, thawed and drained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper
- 8-10 small flour tortillas
- 1 cup vegan shredded cheese
- Salsa, for serving
Method
- Preheat the oven to 350 degrees Fahrenheit.
- In a large skillet, heat the oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the mushrooms and cook until tender, about 5 minutes.
- Stir in the spinach, chili powder, cumin, salt, and pepper. Cook until the spinach is wilted, about 5 minutes.
- Lay out the tortillas and divide the filling evenly among them. Sprinkle with the cheese. Roll them up and place them on a baking sheet. Bake until the tortillas are crispy and the cheese is melted, about 10-15 minutes.
- Serve with salsa.
Potential changes & improvements
There are endless possibilities for changes and improvements to this recipe. Try adding different vegetables, like peppers or zucchini. Use a different cheese, or no cheese at all. Swap out the tortillas for a different type of wrap or even use collard greens or lettuce leaves. Get creative and make it your own!
What other food it works well with
These quesadillas go well with just about anything! Serve them with a simple salad, some roasted potatoes, or a bowl of soup. They would also be great as an appetizer or snack, cut into small pieces.
Common Mistakes
One common mistake is to overload the tortillas with filling. This makes them difficult to roll up and can cause them to fall apart. Another mistake is to not cook the filling long enough, which can result in a raw or undercooked quesadilla. Be sure to cook the filling until the vegetables are tender and the spinach is wilted.
Nutritional Information
This recipe is vegan, gluten-free, and high in fiber. It is also low in calories and fat. Each quesadilla has approximately 200 calories and 10 grams of fat.
Allergens
This recipe does not contain any major allergens. However, it is always best to check the ingredients of the products you use to make sure they are suitable for your needs.