Vegan Spinach Mushroom Quesadillas
Ingredients:
- 4 large tortillas (8 inch)
- Olive oil spray (optional, for lightly coating the tortillas)
- 1 cup shredded vegan mozzarella cheese
- 1 cup shredded vegan cheddar cheese
- 3 cups roughly chopped spinach
- 8 ounces sliced mushrooms
Directions:
- Preheat Oven: Preheat the oven to 400°F (200°C).
- Prepare Mushrooms: Place sliced mushrooms in a microwave-safe bowl and microwave for 2 ½ to 3 minutes to soften them. Drain any excess liquid and set aside.
- Assemble Quesadillas:
- Lightly brush one side of each tortilla with olive oil spray (if using), or omit if preferred, and place them on a baking sheet, oiled side down.
- Distribute about half of the vegan mozzarella and vegan cheddar cheese over half of each tortilla.
- Layer with spinach and mushrooms, then top with the remaining cheeses.
- Fold the other half of each tortilla over the filling to create a half-moon shape.
- Bake Quesadillas:
- Bake for about 6 minutes, then carefully flip each quesadilla and bake for another 6-7 minutes, or until the cheese is melted and the tortillas are golden brown.
- Serve: Remove from the oven and let cool slightly before slicing into wedges. Serve warm.
Nutrition Information (per quesadilla):
- Calories: Approximately 320 kcal
- Total Fat: 15g
- Saturated Fat: 4g
- Cholesterol: 0mg
- Sodium: 700mg
- Total Carbohydrates: 35g
- Dietary Fiber: 4g
- Sugars: 2g
- Protein: 12g
Enjoy these delicious vegan spinach mushroom quesadillas as a flavorful meal or snack option!