Vegan Spinach Mushroom Quesadillas

Vegan Spinach Mushroom Quesadillas

🧄 Ingredients (makes 2 large quesadillas):

• 4 flour tortillas (8-inch size)
• 1 tbsp olive oil (plus more for the pan)
• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced (button, cremini, or portobello)
• 2 cloves garlic, minced
• Salt and black pepper to taste
• 1/2 tsp smoked paprika (optional)
• 1/2 cup vegan shredded cheese (mozzarella-style or cheddar blend)
• Optional: fresh herbs (parsley, chives) for garnish

🔥 Instructions:

1. Sauté veggies:
   • In a skillet, heat 1 tbsp olive oil over medium heat.
   • Add garlic and cook for 30 seconds until fragrant.
   • Add mushrooms, and cook for about 5-7 minutes until browned.
   • Toss in spinach and cook until just wilted. Season with salt, pepper, and smoked paprika if using. Set aside.
2. Assemble quesadillas:
   • Heat a clean non-stick skillet or griddle over medium heat.
   • Place one tortilla down, sprinkle half the vegan cheese over half the tortilla, then spoon on half the spinach-mushroom filling. Sprinkle a little more cheese on top if desired, then fold the tortilla in half.
   • Cook for 2-3 minutes per side, or until golden brown and crispy.
3. Repeat: Do the same with the second tortilla and remaining filling.
4. Slice & serve: Cut into wedges and serve with salsa, guacamole, or vegan sour cream.

🌟 Tips:

• Cheese options: Use a melty vegan cheese brand like Violife, Daiya, or Follow Your Heart.
• Protein boost: Add black beans or tofu crumbles to the filling.
• Gluten-free: Use gluten-free tortillas to make it GF-friendly.

🌱 Vegan Spinach Mushroom Quesadilla

(Per quesadilla – 1 serving)

🔍 Notes:

• Calories & fat can vary depending on the vegan cheese brand and tortillas used.
• Using whole wheat tortillas adds more fiber and nutrients.
• Adding beans or tofu increases protein.
• To reduce calories, use less oil or lightly spray the pan instead of brushing with oil.