Ingredients:

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 2 cups fresh spinach leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 4 large whole wheat or corn tortillas
  • 1 cup vegan cheese, shredded (optional)
  • Salsa, guacamole, or vegan sour cream for serving (optional)

Instructions:

  1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, and sauté for 2-3 minutes until softened and fragrant.
  2. Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they release their moisture and start to brown.
  3. Stir in the fresh spinach leaves and cook for an additional 2-3 minutes until wilted. Season the mixture with ground cumin, smoked paprika, salt, and pepper, to taste. Remove the skillet from heat and set aside.
  4. Place a tortilla on a clean work surface. Spoon a quarter of the mushroom and spinach mixture onto one half of the tortilla, spreading it out evenly. Sprinkle with vegan cheese, if using.
  5. Fold the other half of the tortilla over the filling to create a half-moon shape. Repeat with the remaining tortillas and filling mixture.
  6. Heat a large non-stick skillet or griddle over medium heat. Place the assembled quesadillas in the skillet and cook for 2-3 minutes on each side until golden brown and crispy.
  7. Once cooked, remove the quesadillas from the skillet and allow them to cool slightly before slicing into wedges.
  8. Serve the vegan spinach and mushroom quesadillas warm with your choice of salsa, guacamole, or vegan sour cream on the side for dipping.

Nutritional Information (per serving, without optional toppings):

  • Calories: 270 kcal
  • Total Fat: 10g
  • Saturated Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 450mg
  • Total Carbohydrates: 35g
  • Dietary Fiber: 6g
  • Sugars: 3g
  • Protein: 10g

Enjoy your savory, nutrient-packed vegan quesadillas!