Introduction
These plant-based quesadillas are a quick, satisfying meal packed with savory mushrooms and fresh spinach. They are perfect for a weeknight dinner or a casual lunch.
Why You’ll Love This Recipe
I love this recipe because it is easy to make, uses simple ingredients, and delivers a delicious, cheesy flavor without any dairy. The combination of mushrooms and spinach is both nutritious and comforting.
Ingredients
- 8 medium flour tortillas
- 2 cups sliced cremini mushrooms
- 3 cups fresh spinach
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup shredded plant-based cheese
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Optional: salsa or guacamole for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 3 minutes.
- Add minced garlic and sliced mushrooms to the skillet. Cook until mushrooms release their moisture and become tender, about 5-7 minutes.
- Stir in fresh spinach, cumin, smoked paprika, salt, and pepper. Cook until spinach wilts, about 2 minutes. Remove from heat.
- Place a tortilla in a clean skillet over medium heat. Sprinkle a layer of plant-based cheese on one half of the tortilla.
- Spoon a portion of the mushroom and spinach mixture over the cheese. Fold the tortilla in half and press gently.
- Cook for 2-3 minutes per side, until the tortilla is golden brown and the cheese is melted. Repeat with remaining tortillas and filling.
- Slice each quesadilla into wedges and serve warm with optional salsa or guacamole.
Nutrition Information
Serving Size: 4 servings
Calories: 385
Protein: 12g
Serving Suggestions
Serve these quesadillas with a side of fresh salsa, guacamole, or a simple green salad for a complete meal.
Recipe Variations
For a different twist, try adding black beans, corn, or diced bell peppers to the filling. You can also use whole wheat or corn tortillas.
Chef’s Tips
Make sure to cook the mushrooms until most of their liquid evaporates to prevent soggy quesadillas. For extra crispiness, cook the quesadillas in a dry skillet without oil.
Recipe Details
Prep Time: 10 minutes
Cook Time: 20 minutes