🌱 Vegan Spinach & Mushroom Quesadillas

Ingredients

  • 4 large flour tortillas
  • 2 cups fresh spinach, chopped
  • 1½ cups mushrooms, sliced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup vegan shredded cheese
  • 1–2 tbsp olive oil
  • ½ tsp cumin powder
  • ½ tsp chili powder or paprika
  • ¼ tsp black pepper
  • ½ tsp salt, or to taste
  • 1 tbsp lemon/lime juice
  • Optional: sliced jalapeño, coriander/cilantro, or avocado

Instructions

  1. Cook the vegetables: Heat olive oil in a pan over medium heat. Add onion and mushrooms. Cook for 5–7 minutes until the mushrooms soften and most of their moisture evaporates.
  2. Add spinach: Stir in garlic and chopped spinach. Cook for 1–2 minutes, until the spinach wilts.
  3. Season: Add cumin, chili powder/paprika, black pepper, and salt. Stir well. Turn off the heat and add lemon/lime juice.
  4. Assemble: Place a tortilla in a clean pan. Spread vegan cheese over half of it, then add the spinach-mushroom mixture. Top with a little more vegan cheese and fold the tortilla in half.
  5. Cook: Cook over medium-low heat for 2–3 minutes per side, pressing gently with a spatula, until golden brown and the cheese is melted.
  6. Serve: Cut into wedges and serve hot with salsa, guacamole, vegan sour cream, or fresh coriander.