Vegan Spinach and Mushroom Quesadillas

These Vegan Spinach and Mushroom Quesadillas are a delightful blend of earthy mushrooms and fresh spinach, all melted together in a crispy tortilla. Perfect as an appetizer or a light meal, they are both satisfying and nutritious.

Ingredients

• Whole wheat tortillas - 4
• Fresh spinach - 200 grams
• Mushrooms (button or cremini) - 150 grams, sliced
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Nutritional yeast - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegan cheese (shredded) - 100 grams

Steps

1. Heat olive oil in a skillet over medium heat.
2. Add diced onion and sauté for 3-4 minutes until translucent.
3. Add minced garlic and sliced mushrooms, cooking for another 5-7 minutes until mushrooms are tender.
4. Stir in the fresh spinach, cooking until wilted, about 2-3 minutes.
5. Sprinkle in nutritional yeast, salt, and black pepper, and mix well.
6. Remove the mixture from the skillet and set aside.
7. In the same skillet, place one tortilla and sprinkle half with vegan cheese.
8. Add a generous portion of the spinach and mushroom mixture on top of the cheese, then sprinkle more vegan cheese on top.
9. Fold the tortilla in half and cook for 3-4 minutes on each side, or until golden brown and the cheese is melted.
10. Repeat with the second tortilla.
11. Cut into wedges and serve warm.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 46 g
• Fiber: 8 g
• Sugar: 2 g
• Sodium: 480 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.25 L

Health Benefits

• Rich in vitamins A and C from spinach, promoting eye health and immune function.
• Mushrooms provide antioxidants and may support heart health.

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