Crispy on the outside, gooey and flavorful on the inside—this dairy-free quesadilla is packed with sautéed mushrooms, spinach, and melty vegan cheese!
Ingredients:
For the Filling:
- 1 cup mushrooms, sliced (button, cremini, or portobello)
- 1 cup fresh spinach, chopped
- ½ small onion, finely chopped
- 1 clove garlic, minced
- ½ tsp cumin
- ½ tsp smoked paprika
- Salt & black pepper to taste
- 1 tsp olive oil
For the Quesadilla:
- 2 large flour tortillas (or gluten-free tortillas)
- ½ – ¾ cup shredded vegan cheese (cheddar or mozzarella-style)
- 1 tbsp vegan butter or oil (for cooking)
For Serving:
- Salsa or pico de gallo
- Guacamole or avocado slices
- Vegan sour cream
Instructions:
1️⃣ Sauté the Filling
- Heat olive oil in a pan over medium heat.
- Add onion and sauté for 2 minutes until soft.
- Stir in garlic, mushrooms, cumin, paprika, salt, and pepper. Cook for 5 minutes until mushrooms are golden.
- Add chopped spinach and cook for 1-2 minutes until wilted. Remove from heat.
2️⃣ Assemble the Quesadilla
- Place one tortilla on a flat surface.
- Sprinkle vegan cheese over half of the tortilla.
- Spread the mushroom & spinach filling on top.
- Fold the tortilla in half to cover the filling.
3️⃣ Cook Until Crispy
- Heat a non-stick pan over medium heat.
- Melt vegan butter or oil, then place the quesadilla in the pan.
- Cook for 2-3 minutes per side, pressing slightly, until golden brown and crispy.
4️⃣ Serve & Enjoy!
- Slice into triangles and serve with salsa, guacamole, or vegan sour cream!
