Description
Quick and nourishing spinach vegetarian quesadillas, packed with plant-based protein and calcium, perfect for busy evenings or a light meal.
Ingredients
Scale
- 4 whole wheat tortillas
- 4 cups shredded vegan quesadilla cheese
- 4 cups baby spinach
- 1–2 teaspoons light cooking oil (optional)
- Salt and freshly ground black pepper to taste
- Optional: 1–2 cups cooked black beans or chickpeas
- Optional: Nutritional yeast
- Optional: Sliced scallions
- Optional: Diced tomatoes
- Optional: Avocado
- Optional: Ground flaxseed
- Optional: Lime wedges
- Optional: Cilantro
Instructions
- Prepare ingredients first by measuring and setting out the shredded vegan cheese and rinsing the baby spinach.
- Preheat the skillet over medium-high heat, adding oil if desired.
- Assemble one quesadilla in the pan with cheese and spinach, and any extras you desire.
- Fold the tortilla over and press gently with a spatula.
- Cook for about 90–120 seconds per side until golden brown.
- Transfer to a cutting board, let rest for 1–2 minutes, slice, and serve warm.
Notes
Avoid overfilling to keep quesadillas crisp; use fresh greens and toppings to enhance flavor and texture.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
Keywords: quesadillas, vegetarian, spinach, quick meals, comfort food