spinach quesadilla

These are crispy, delicious, and chock full of nutrition. And baking these quesadillas allows you to make many at once, so you can feed your hungry family quickly and easily!

Baked Spinach Mushroom Quesadillas

tortillas ((8 inch))

olive oil ((optional, enough to lightly coat the tortillas))

mozzarella

cheddar

spinach

mushrooms

Preheat the oven to 400 degrees F.

Place the mushrooms in a microwave-safe bowl, and microwave for 2 1/2 to 3 minutes to soften them. Drain the mushrooms and set aside.

Lightly brush one side of each tortilla with the olive oil (optional) and place on a baking sheet, oiled side down.

Distribute about half of the each of the cheeses over half of each of the tortillas. Then layer the spinach, then the mushrooms, then the rest of the cheeses, and fold the other tortilla half over top.

Bake the tortillas for about 6 minutes, then flip each over and bake for another 6-7 minutes, until the cheese is melted and the outside of the tortillas is brown.

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These Baked Spinach Mushroom Quesadillas are crispy, delicious, and chock full of nutrition. And baking these quesadillas allows you to make many at once, so you can feed your hungry family quickly and easily!

This loaded veggie quesadilla recipe is one the tastiest around—and it's packed with veggies! It's perfect for healthy dinner ideas for kids...and adults.

Superfood Veggie Quesadilla

potato

olive oil

garlic powder

cumin

black beans

flour

Applegate Naturals American-Style Colby Cheese

Kosher salt

Cook the sweet potato

 Cook it in an Instant Pot (note that this method requires 4 sweet potatoes to be cooked at once for the timing to be accurate). Or, you can bake it using these baking instructions, or prick holes in it and microwave it on high for 8-10 minutes until tender, turning halfway through. (Do this step in advance and refrigerate the sweet potatoes before cooking the quesadilla; the cook time below does not include this step.)

Cook the spinach

Roughly chop the spinach. Warm the olive oil in a skillet and add the spinach, garlic powder, cumin, and a pinch of kosher salt. Cook until spinach is wilted and bright green, about 2 minutes, then remove it to a bowl.

Assemble the tortilla

Cut the sweet potato in half and slide off the skin: place the flesh into a bowl and mash it with a fork. Spread 1/4 cup of the mashed sweet potato onto one tortilla. Drain and rinse the beans, then top the sweet potato with 1/4 cup of the black beans. Sprinkle sweet potatoes and black beans with a pinch of kosher salt. Then top with sprinkles of the cooked spinach (use your hands and leave any liquid at the bottom of the bowl). Top with 2 slices of cheese, tearing it as necessary to fit onto the tortilla. Cover with the second tortilla. Then repeat these instructions for the second quesadilla.

Cook the quesadilla (or bake it in the oven): Lightly coat a skillet with olive oil and heat it to medium heat. Place one quesadilla in the pan, cheese side down. Cook for 2 minutes per side until lightly browned and the cheese is melted. Cut into wedges and serve. (Note: For lunch boxes, you can keep the quesadilla wedges refrigerated for a few days and place them into lunch boxes each morning.)

These Spinach and Mushroom Quesadillas are filled with melty, creamy cheese, sautéed mushrooms, and a healthy dose of spinach.

Spinach and Mushroom Quesadillas

mushrooms (1.69)

Tbsp cooking oil (0.04)

garlic powder (0.02)

red pepper (0.02)

lb. frozen chopped spinach (0.84)

mozzarella*, shredded (1.85)

sour cream (0.29)

7-inch flour tortillas (0.94)

Slice the mushrooms and add them to a skillet with the cooking oil, garlic powder, crushed red pepper, and half of the salt and pepper. Sauté over medium until the mushrooms have release all of their water and it has evaporated out of the skillet.  Set the mushrooms aside.

While the mushrooms are cooking, thaw the frozen spinach then squeeze out as much of the water as possible. You should have about one cup of spinach (loosely packed) once squeezed.

Add the mushrooms, spinach, shredded mozzarella, sour cream, and another ⅛ tsp each of salt and pepper to a bowl, then stir to combine.

Add about ½ cup of the cheesy spinach mushroom mixture to each tortilla, spread it out to cover one side of the tortilla, then fold to close.

Cook the quesadillas in a skillet over medium heat until brown and crispy on the outside and melty on the inside (I do not use butter or oil in the skillet, but can if you want a more fried texture).

Slice the quesadillas and serve!

Simple vegan quesadillas with spinach, tomato, pesto, and two types of dairy-free cheese. An easy, flavor-packed meal.

Spinach & Tomato Quesadilla with Pesto

roma tomato (thinly sliced)

baby spinach

vegan pesto (more/less as desired)

vegan mozzarella shreds (I like Follow Your Heart

vegan feta crumbles (optional)

tortillas (gluten-free if desired)

Spread a thin layer of pesto on one half of your tortilla.

Over the pesto, add a light layer of mozzarella and feta (if using).

Add tomato slices, spinach, and top with another layer of mozzarella cheese (to help &quot;glue&quot; it together).

Carefully place the quesadilla on a skillet over medium heat. Let heat for about 5 minutes, flip, then heat for another 5 minutes or until cheese has melted and tortilla is slightly browned &amp; crispy.

Repeat the process for the second quesadilla.

This sounds really good, but SUPER HIGH in fat and CARBS!  How can this be healthy for anyone watching those levels and cholesterol?

We added shredded chicken and the quesadillas were delicious! We will definitely be eating these again!

I love quesadillas but always eat the basic chicken, cheese, salsa version. This was a great twist on the quesadilla. I didn’t have pesto or feta but will get it for my next quesadilla. I love this healthy version of a quesadilla. Thank you for posting this recipe!

Made these for dinner! I added avocado and olives, and we loved them! Thanks!

Tried out this recipe tonight and it was delicious! Planning to make these for my boyfriend tomorrow. The jarred brand of pesto I used is by Isola (pesto genovese), and it worked wonderfully. Since most days I aim to stay relatively low-carb, I used low carb tortillas from Mama Lupe's (3g net carb per tortilla). Oh, and I didn't have any feta, so instead I just used mozzarella and then grated a nice parmesan.

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The most viewed spinach quesadilla recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Baked Spinach Mushroom Quesadillas

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The most viewed spinach quesadilla recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine