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Spinach, Mushroom and Jack Quesadillas

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
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 5 quesadilas
Calories 361 kcal
Author Lacey Baier of A Sweet Pea Chef


  • 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


  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.