Description
Hearty and filling, you’ll never miss the meat in these vegetarian Mushroom Spinach Quesadillas!
Scale
Ingredients
- 2 teaspoons olive oil
- 1 small onion, thinly sliced
- 8 oz sliced button mushrooms
- 1/4 teaspoon crushed red pepper flakes, or to taste
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 3–4 cups baby spinach
- 8 (6-inch) corn tortillas
- 1 cup shredded Cheddar cheese
- 1/4 cup chopped cilantro
- 1/2 cup jarred salsa, for serving
Instructions
- Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add in the mushrooms and continue to cook until soft and tender, another 5-10 minutes. Add in the red pepper flakes, then season with salt and pepper. Stir in the spinach and cook until the spinach has wilted.
- Place the oven rack 4-5 inches from the heat and preheat the oven broiler.
- Place the tortillas in a single layer on a baking sheet. Place the sheet in the oven and bake until the tortillas are golden, 1 to 2 minutes. Remove from the oven. Remove 4 of the tortillas. Divide the mushroom mixture between the 4 tortillas on the baking sheet. Sprinkle with the cheese, then place back in the oven until the cheese has melted, 1 to 2 minutes. Remove and sprinkle on the cilantro, then top with the reserved tortillas. Serve with the salsa.
Recipe Notes:
slightly adapted from Bobby Deen’s Everyday Eats
Nutrition
- Calories: 269 calories per serving
Keywords: mushroom spinach quesadilla