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Spinach and Mushroom Quesadillas

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How to Make Spinach and Mushroom Quesadillas

Do you need a quick and easy dinner? Then this recipe is a great choice – and it’s easy on the budget! Pairing the quesadilla with a simple, zesty salad makes this a complete vegetarian meal. You could use regular whole-wheat tortillas if you do not need this to be gluten-free.


10 min prep time


25 min cook time


4servings


1 quesadilla and 2 cups salad

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Step-By-Step Instructions:

  1. Heat 1 tbsp of the olive oil in a non-stick pan over medium-high heat. Add the mushrooms and spinach, and sauté for about 5 minutes, until the spinach wilts and most of the liquid has cooked off. Add the garlic and sauté for 30 seconds. Remove the mixture from the pan and set aside in a bowl.
  2. Spray the pan with cooking spray. Place 1 tortilla in the pan and spread 1/4 of the spinach-mushroom mixture on one half of the tortilla. Mix the two types of cheese together and spread 1/4 cup cheese over the spinach-mushroom mixture. Fold the tortilla in half. Cook for 1-2 minutes. Flip the tortilla and cook for 1-2 more minutes, until golden brown. Cut your quesadilla into triangles.
  3. Repeat procedure for remaining 3 quesadillas.
  4. Prepare the salad: Whisk together the remaining 3 tbsp olive oil, lime juice, and honey (or combine in a shaker). Toss the dressing in a large bowl with the romaine lettuce. Serve each quesadilla along with 2 cups salad.
Fiber Focused
Veggie Rich
Mexican/Southwestern
Budget Friendly
Lunch
Quick & Easy
Vegetarian
Dinner
Gluten-Free
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Nutrition facts

4 Servings



  • Serving Size

    1 quesadilla and 2 cups salad


  • Amount per serving



    Calories





    390

  • % Daily value*

  • Total Fat
    22g

    28%

    • Saturated Fat
      4.7g

      24%
    • Trans Fats
      0g

  • Cholesterol
    5mg

    2%

  • Sodium
    480mg

    21%

  • Total Carbohydrate
    44g

    16%

    • Dietary Fiber
      6g

      21%
    • Total Sugars
      8g

  • Protein
    9g

  • Potassium
    700mg
    15%

Ingredients

olive oil (divided use)
4 tbsp

white (button) mushrooms (diced)
2 cup

baby spinach
4 cup

garlic (minced)
1 clove

nonstick cooking spray
1

reduced-fat, shredded mozzarella cheese
1/2 cup

gluten-free tortillas or whole-wheat flour tortillas
4

lime juice
2 tbsp

honey or 2 packets artificial sweetener
1 tbsp

chopped romaine lettuce
8 cup

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