Vegan Mushroom and Spinach Quesadillas
Crispy tortillas stuffed with sautéed mushrooms, spinach, and gooey vegan cheese. A fast, flavor-packed meal without the regret.
Ingredients
For the Filling:
- 2 cups mushrooms sliced (button, cremini, or shiitake)
- 2 cups fresh spinach chopped
- 1 small onion diced
- 2 cloves garlic minced
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
For the Quesadillas:
- 4 large tortillas flour or gluten-free
- 1½ cups vegan cheese shredded, any melty brand
- 1 tbsp vegan butter for crisping
- For Serving:
- Guacamole
- Salsa
- Dairy-free sour cream
Instructions
- Heat olive oil in a skillet over medium heat. Add onions and cook until soft, about 2 minutes.
- Add garlic and mushrooms and sauté for 5 minutes until mushrooms release moisture and brown slightly.
- Toss in spinach, salt, black pepper, and smoked paprika and cook until the spinach wilts. Remove from heat.
- Place a tortilla in the same pan and sprinkle half with vegan cheese.
- Spoon the mushroom-spinach mixture over the cheese. Top with more cheese for maximum gooeyness.
- Fold the tortilla in half and press down gently. Cook for 2–3 minutes per side until golden and crispy.
- Repeat with the remaining tortillas until all quesadillas are done.
- Slice into triangles and serve hot with guacamole, salsa, or dairy-free sour cream.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
Vitamins & Minerals (Per Serving)
- Iron: 15%
- Calcium: 12%
- Vitamin C: 8%
- Magnesium: 10%
- Potassium: 18%
Additional Notes & Tips
- Want extra crisp? Brush the tortillas with vegan butter before cooking.
- Swap spinach for kale if you're feeling fancy (or just out of spinach).
- Add some black beans for extra protein and texture.
- Make it spicy by throwing in jalapeños or red pepper flakes.
- These reheat well in a skillet, but good luck having leftovers.