Originally posted January 29, 2016
These vegetarian Sautéed Mushroom and Spinach Quesadillas are packed with so much flavor and perfectly seasoned. Perfect for a quick weeknight meal!
I don’t often make quesadillas. When I’m craving Mexican food, I typically go for tacos, fajitas, or tortilla soup. But with this recipe, quesadillas will definitely become a part of my regular rotation.
If you haven’t yet, you need to try more of my taco recipes:
Sweet potato & Black Bean Tacos
Mini Turkey Tacos with Jalapeno Cranberry Salsa
If you and your family are lovers of Mexican food, this is a simple, tasty meal that everyone will enjoy.
WHAT INGREDIENTS DO I NEED?
- 3 Tbsp olive oil
- 1 cup chopped mushrooms
- 1 tsp cumin
- 1/4 tsp garlic powder
- 3 cups fresh baby spinach
- 1 avocado
- 1/2 cup fresh cilantro
- 1/2 cup shredded mozzarella cheese
- 4 medium tortillas- Use your favorite!
HOW DO I MAKE SAUTEED MUSHROOM AND SPINACH QUESADILLAS?
STEP 1: In a skillet, sauté chopped mushrooms in 3 Tbsp of olive oil.
STEP 2: Add fresh baby spinach, along with cumin and garlic powder. Continue to sauté for about 2-3 minutes, or until spinach is wilted.
STEP 3: In a small bowl, mash 1 avocado with a fork or potato masher. Stir in 1/2 cup fresh cilantro.
STEP 4: When you are ready to build your quesadillas, spread the avocado-cilantro mix on 2 tortillas. Layer with the shredded cheese and sautéed vegetable mix, then top with remaining tortillas.
STEP 5: If you are baking the quesadillas, cook for approximately 15-20 minutes at 375 degrees F, or until the tortillas begin to brown.
If you are frying in a skillet, add a little butter or oil to your pan. Bring to a medium high heat and carefully add your quesadillas. Cook for 1-2 minutes on each side or until golden and cheese is melted.
**I was able to make 2 quesadillas with this recipe, but it will depend on the size of tortillas you prefer to use.
This is an easy, no-fuss method for making a vegetarian Mexican food favorite. Wonderfully light and nutritious, your family will love you for it!
Sautéed Mushroom and Spinach Quesadillas
Ingredients
- 3 Tbsp olive oil
- 1 cup chopped mushrooms
- 1 tsp cumin
- 1/4 tsp garlic powder
- 3 cups fresh baby spinach
- 1 avocado
- 1/2 cup fresh cilantro
- 1/2 cup shredded mozzarella cheese
- 4 medium tortillas- Use your favorite!
Instructions
- In a skillet, sauté chopped mushrooms in 3 Tbsp of olive oil.
- Add fresh baby spinach, along with cumin and garlic powder. Continue to sauté for about 2-3 minutes, or until spinach is wilted.
- In a small bowl, mash 1 avocado with a fork or potato masher,. Stir in 1/2 cup fresh cilantro.
- When you are ready to build your quesadillas, spread the avocado-cilantro mix on 2 tortillas. Layer with the shredded cheese and sautéed vegetable mix, then top with remaining tortillas.
- If you are baking the quesadillas, cook for approximately 15-20 minutes at 375 degrees F, or until the tortillas begin to brown. If you are frying in a skillet, add a little butter or oil to your pan. Bring to a medium high heat and carefully add your quesadillas. Cook for 1-2 minutes on each side or until golden and cheese is melted.