Vegan Spinach Quesadillas
These quick and easy Vegan Spinach Quesadillas are filled with sautéed spinach, mushrooms, and dairy-free cheese. Perfect for a nutritious and satisfying meal in just 20 minutes!
Equipment
- Skillet
Ingredients
Quesadillas
- 4 large flour tortillas whole wheat or gluten-free works too
- 2 cups fresh spinach chopped
- 1 cup mushrooms sliced (swap with bell peppers if preferred)
- 1 cup dairy-free cheese shredded (nut or soy-based)
- 1 tbsp olive oil
- 1 tsp garlic powder or 2 cloves minced garlic
- salt and pepper to taste
Optional Toppings
- avocado for serving
- salsa for serving
Instructions
- In a medium skillet, heat the olive oil over medium heat. Add the chopped spinach and sliced mushrooms. Sauté for about 5 minutes until the spinach wilts and the mushrooms are tender. Season with garlic powder, salt, and pepper.
- On one half of each tortilla, spread a generous handful of the sautéed spinach and mushroom mix. Sprinkle the dairy-free cheese over the top, ensuring even coverage.
- Fold the tortilla over to create a semi-circle. Place it in the skillet and cook for 3–4 minutes on each side, or until golden brown and the cheese becomes melty.
- Once done, remove from the skillet and let it cool for a minute. Slice into triangle pieces and serve with avocado and salsa on the side.
Notes
Try swapping mushrooms for bell peppers, or adding beans for extra protein. Nutritional yeast is also a great cheese alternative.