Spinach, Mushroom and Jack Quesadillas

Ever since I posted the results from my latest poll, Which diet(s) best describe(s) you?, I have been wanting to incorporate more vegetarian recipes into this site.

Spinach, Mushroom and Jack Quesadilla recipe and images by Lacey Baier, a sweet pea chef

Give the people what they want, right?  Heehee.

It’s interesting just how many meals can be made into a “vegetarian meal” just by taking out the meat in what you’re already cooking.

Many times, I find you don’t even miss the meat.

Spinach, Mushroom and Jack Quesadilla recipe and images by Lacey Baier, a sweet pea chef

Enter the vegetarian quesadilla.  The Spinach, Mushroom and Jack Quesadilla.

Spinach, Mushroom and Jack Quesadilla recipe and images by Lacey Baier, a sweet pea chef

This is a tasty vegetarian dish that originally included chicken.

Spinach, Mushroom and Jack Quesadilla recipe and images by Lacey Baier, a sweet pea chef

This quesadilla is super tasty and easy to make.  I think it works great as a nice lunch or a light dinner.

Spinach, Mushroom and Jack Quesadilla recipe and images by Lacey Baier, a sweet pea chef

I especially like the flavor combination of the melted jack cheese and fresh spinach.  Throw in some garlic and mushrooms and it’s on!

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If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!

5 from 1 vote
Spinach, Mushroom and Jack Quesadillas Square Recipe Preview Image
Spinach, Mushroom and Jack Quesadillas
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Vegetarian Spinach, Mushroom and Jack Quesadilla that's super tasty and easy to make. Works great as a nice lunch or a light dinner.
Categories: Easy Dinner
Difficulty: Easy
Keyword: spinach mushroom quesadilla, spinach quesadilla, spinach quesadilla recipe
Servings: 5 quesadilas
Calories: 361 kcal
Author: Lacey Baier of A Sweet Pea Chef
Ingredients
  • 2 tbsp olive oil divded
  • 1 clove garlic minced
  • 1/2 onion chopped
  • 8-10 white mushrooms sliced
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 2 1/2 cups fresh baby spinach leaves packed
  • 1 1/2 cups Monterrey Jack cheese grated
  • 5 cassava flour tortillas
Instructions
  1. Heat olive oil in non-stick skillet over medium-high heat. Add garlic, onion and mushrooms and cook for 5 minutes, stirring occasionally.
  2. Add spinach, remove from heat and stir to combine. The spinach will wilt quickly as it mixes with the cooked vegetables. Set aside.
  3. Heat 1/2 tbsp. oil in clean non-stick skillet over medium heat. Lay one cassava flour tortilla flat on skillet. Sprinkle equal amounts of mushroom-spinach mixture and jack cheese over half of the tortilla and fold uncovered half over to form the quesadilla.

  4. Cook each side until golden brown and cheese is melted, about 2-4 minutes per side.
  5. Remove from heat and cut into wedges to serve.
Nutrition Facts
Spinach, Mushroom and Jack Quesadillas
Amount Per Serving (1 quesadilla)
Calories 361 Calories from Fat 201
% Daily Value*
Fat 22.3g34%
Saturated Fat 8.2g41%
Cholesterol 30.2mg10%
Sodium 581.3mg24%
Carbohydrates 27.5g9%
Fiber 2.1g8%
Sugar 2.7g3%
Protein 13.9g28%
Vitamin A 750IU15%
Vitamin C 8.3mg10%
Calcium 350mg35%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Lacey Baier

Hey y’all, I’m Lacey Baier and I’m so glad you’re here! I’m a healthy lifestyle influencer and the creator of this clean-eating blog and YouTube channel, A Sweet Pea Chef. My recipes have been published on Food Network, Good Morning America, FoxNews, Tastemade, Fitness Magazine, and much more. I live in Dallas, Texas with my husband and four kiddos. Let’s get started!

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