Description
A simple and forgiving recipe for Baked Spinach Mushroom Quesadillas that are cheesy, flavorful, and easy to prepare.
Ingredients
Scale
- 8 flour tortillas (8-inch size)
- 2 cups fresh spinach, roughly chopped
- 1 cup mushrooms, sliced (cremini or button)
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional: 1 small onion, finely chopped and sautéed
- Optional: 1/2 cup canned black beans, rinsed
- Optional: 1/2 cup corn kernels
- Optional: 1/4 teaspoon smoked paprika or chili flakes
- Optional: 2 tablespoons chopped fresh cilantro or parsley
- Optional: A squeeze of lime when serving
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking sheet.
- Sauté the mushrooms in olive oil until golden and season with salt and pepper.
- Add spinach and wilt for 1-2 minutes.
- Assemble quesadillas with the filling and cheese, folding tortillas over.
- Place on prepared baking sheet and brush tops lightly with olive oil.
- Bake for 10-15 minutes until golden and cheese is melted.
- Let rest for a couple of minutes before slicing and serving.
Notes
For a crispier finish, brush Quesadillas with olive oil before baking. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg
Keywords: quesadillas, vegetarian, baked, easy recipe, spinach, mushroom, comfort food, weeknight dinner