Description
Savory vegan quesadillas filled with sautéed mushrooms, fresh spinach, and melty dairy-free cheese. A quick and satisfying plant-based meal perfect for lunch or dinner.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced
- 3 cups fresh spinach
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1 cup vegan shredded cheese
- 4 large flour tortillas
Instructions
- Heat olive oil in a skillet over medium heat and sauté onion for 2–3 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Add mushrooms and cook for 5–7 minutes until tender and moisture evaporates.
- Add spinach and cook until wilted.
- Season with salt, pepper, smoked paprika, and cumin, then remove from heat.
- Place a tortilla in a clean skillet and sprinkle cheese over half.
- Add mushroom and spinach filling, then top with more cheese.
- Fold tortilla and cook for 2–3 minutes per side until golden and crispy.
- Repeat with remaining tortillas, then slice and serve warm.
Notes
- Add bell peppers or zucchini for extra vegetables.
- Include jalapeños or chili flakes for heat.
- Use gluten-free tortillas if needed.
- Reheat in a skillet or oven to maintain crispiness.
- Freeze individually for up to 2 months.
- Serve with salsa, guacamole, or dairy-free sour cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 0 mg
