I have another Mexican inspired recipe for you today, our all-time favourite vegetarian quesadilla. This is my favourite kind of comfort food, molten cheese between crispy tortillas, hey, what’s not to love. I have made numerous versions of quesadillas but this is our absolute favourite. With sweet caramelised red onion, spinach, mushroom, tomatoes and of course cheese, this vegetarian quesadilla is bursting with flavour, I promise you will not be disappointed.
Now, these do take a little longer to make than usual due to caramelizing the onions, but it is so worth it. They really add another level of flavour, a little extra sweetness to balance against the spices. This is a full quesadilla, meaning I use two tortillas per person, but you could get more out of this recipe and make half quesadillas and serve it for lunch. We like to have this for dinner so two tortilla is good for me!
This vegetarian quesadilla is perfect for a light dinner, we just have them on their own with sour cream but if you’re going all out then guacamole and salsa are perfect accompaniments. These really are versatile and I think they would make for a fab Mexican inspired weekend brunch. I’m actually planning that right now! You could cut down on the time these take by prepping the onions the day before if you like, they don’t take much effort but they do take about 25 minutes to get nice and soft.
For the spices, I use cumin and smoked paprika, I add some hot chilli powder for some heat but you can adjust the level of heat to suit your own taste buds. For herbs, I use dried oregano and fresh coriander leaves. A very good, mature cheddar cheese really makes these as does the slightly burst cherry tomatoes. I usually get 3 servings out of the ingredients listed but have served this for two us when we’ve been feeling a little greedy. I hope you love them as much as we do x
Mushroom & Spinach Vegetarian Quesadilla
Tasty veggies quesadillas with caramelised onions, spinach, mushrooms and tomatoes. Perfect for a weekend brunch or a light dinner.
- 2 small red onions (150g) cut in half and sliced
- 1 + 1/2 tbsp olive oil
- 1/2 tsp soft brown sugar optional
- 1 fat clove of garlic minced
- 1 tsp ground cumin
- 1 scant tsp dried oregano
- 1/2 tsp smoked paprika
- 1/4 tsp hot chilli powder
- 3/4 tsp sea salt
- 1/4 tsp cracked black pepper
- 100 g small cherry tomatoes cut in half
- 2 medium portobello mushrooms wiped clean and sliced
- 100 g mature cheddar cheese grated
- 100 g spinach
- 6 corn tortilla
- A small handful of fresh coriander leaves roughly chopped
- Sour Cream
- Lime wedges
Heat 1 tablespoon of oil in a large saucepan, add the onion and half a tablespoon of salt. Turn down the heat to low and cook for 20 minutes stirring occasionally.
After 20 minutes add the sugar, if using, stir and cook for another 5 minutes
Turn up the heat to medium, add the garlic, spices, oregano and cook for a minute or two. If the pan starts to stick add a small splash of water.
Now add remaining oil then the tomatoes and mushrooms and cook for about 5 minutes until the tomatoes are a little soft and the mushrooms are cooked. If the pan gets a little dry add a small splash of water. Finally, stir in the spinach and the coriander. Cook until the spinach has wilted, about two minutes.
Use a pan large enough for the tortilla, wipe a little oil on the pan. Place one tortilla on the pan, sprinkle some of the cheese on the tortilla then add 1/3 of the mushroom and spinach mixture. Sprinkle some more cheese on top then cover with another tortilla.
Cook over a medium heat for about 3 or 4 minutes then carefully using a spatula flip the quesadilla over and cook the other side for about 2 minutes.
Repeat for another 2 quesadillas. Keep them warm in the oven until they are all done.
Pop the quesadilla on a plate or board and cut into quarters, serve with a dollop of sour cream and lime wedges.
- calories are approximate and do not include sour cream or other toppings.
- I use corn tortillas for these, they really work well but you could use flour tortillas if you prefer.
- To make this vegan you could use your favourite vegan cheddar style cheese, one that melts well or you can omit the cheese and serve with a vegan sour cream if you wish.
More tasty veggie comfort food:
- Vegetarian Lasagne
- Vegetable Korma
- Sweet Potato Hash with Kale and Eggs
- Halloumi Fries
- Vegetarian Sausage Rolls
- Halloumi Burgers
If you’ve tried this or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Facebook, Instagram and Pinterest to see more delicious food.