Vegan Spinach and Mushroom Quesadillas

Ingredients:

  • 8 whole wheat tortillas (8-inch diameter)
  • 2 cups fresh spinach, chopped
  • 2 cups mushrooms, sliced (cremini or button mushrooms work well)
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 ½ cups vegan cheese, shredded (cheddar or mozzarella-style)
  • Cooking spray or additional olive oil for cooking

Instructions:

  1. Prepare the Filling:
    • Heat olive oil in a large skillet over medium heat. Add sliced onion and cook until softened, about 3-4 minutes.
    • Add minced garlic, sliced mushrooms, ground cumin, chili powder, salt, and pepper. Cook for another 5-6 minutes until mushrooms are tender and any liquid released has evaporated.
    • Stir in chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and set aside.
  2. Assemble the Quesadillas:
    • Heat a non-stick skillet or griddle over medium heat.
    • Place one tortilla on the skillet. Sprinkle with a quarter cup of shredded vegan cheese.
    • Spoon a portion of the spinach and mushroom filling evenly over half of the tortilla, leaving a small border around the edge.
    • Fold the tortilla in half over the filling, pressing gently with a spatula.
  3. Cook the Quesadillas:
    • Cook for 2-3 minutes on each side, until the tortilla is golden brown and crispy, and the cheese is melted.
    • Repeat with remaining tortillas and filling, adding more cooking spray or olive oil to the skillet as needed.
  4. Serve:
    • Once cooked, transfer the quesadillas to a cutting board and let them cool for a minute before slicing into wedges.
    • Serve warm, optionally with salsa, guacamole, or vegan sour cream on the side.

Nutritional Information:

  • Calories: Approximately 300 per quesadilla
  • Protein: 12g
  • Carbohydrates: 35g
  • Fat: 12g
  • Fiber: 5g
  • SmartPoints (WW): Each quesadilla is approximately 7 SmartPoints, but this can vary based on the specific ingredients used.

Tips and Variations:

  • For a gluten-free option, use gluten-free tortillas.
  • Experiment with different types of vegan cheese to find your favorite flavor combination.
  • Add diced tomatoes, bell peppers, or jalapeños to the filling for extra flavor and nutrients.
  • These quesadillas can be made ahead of time and reheated in a toaster oven or skillet.

Conclusion: These Vegan Spinach and Mushroom Quesadillas are a delightful blend of savory flavors wrapped in a crispy whole wheat tortilla. Packed with nutritious ingredients like spinach, mushrooms, and vegan cheese, they make for a satisfying meal or snack any time of day. Whether you’re vegan, vegetarian, or simply looking to incorporate more plant-based meals into your diet, these quesadillas are sure to please. With their low SmartPoints value and high fiber content, they’re a guilt-free indulgence that doesn’t compromise on taste. Enjoy them hot off the skillet with your favorite toppings, and savor the goodness in every bite.