Vegan Quesadilla with Mushrooms and Spinach

Crispy on the outside, warm and savory on the inside. This quesadilla is quick, satisfying, and packed with rich, earthy flavor.

Serves 2–3 | Time 20 minutes

You’ll need
• 4 flour or corn tortillas
• 1 cup mushrooms, sliced
• 2 cups fresh spinach
• ½ small onion, thinly sliced
• 1 cup vegan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp cumin
• Salt + pepper

Optional add-ins
• Black beans
• Avocado slices
• Jalapeños
• Nutritional yeast

Let’s Make It

1. Heat olive oil in a skillet over medium heat.

2. Sauté onions and mushrooms until softened and slightly browned.

3. Add spinach and cook until wilted.

4. Season with garlic powder, cumin, salt, and pepper.

5. Remove from pan and set aside.

6. Place a tortilla in the skillet and sprinkle with vegan cheese.

7. Add the mushroom and spinach mixture on top.

8. Add more cheese and place another tortilla on top.

9. Cook 2–3 minutes per side until golden and crispy.

10. Slice into wedges and serve warm.

Serve It With
• Guacamole
• Salsa
• Lime wedges
• Simple side salad

Pro Tip
Cook on medium heat so the tortilla crisps up slowly while the cheese melts evenly.