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    Home » Lunch » Vegetarian Quesadilla

    Vegetarian Quesadilla

    Published: September 13, 2018, Modified: January 30, 2020, By: Michelle Alston

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    Jump to Recipe

    This Vegetarian Quesadilla is perfect for a light dinner. With sweet caramelised red onion, spinach, mushrooms, tomatoes and cheddar cheese, this tasty quesadilla is bursting with flavour, and so easy to make.

    Veggie quesadilla with sweet caramelised red onion, spinach, mushroom, tomatoes and cheese
    Jump to:
    • What You'll Need
    • How To Make A Veggie Quesadilla
    • Tips For Making The Best Vegetarian Quesadilla
    • What To Serve With Quesadilla
    • Mushroom & Spinach Vegetarian Quesadilla

    Vegetarian Quesadilla

    These vegetarian quesadillas are really tasty and filling, perfect for lunch or a light dinner! This really is my favourite kind of comfort food, molten cheese between crispy tortillas, what's not to love.

    I've made lots of different quesadillas but these and my sweet potato quesadilla are the most requested in TLFB HQ. This is a full quesadilla, meaning I use two tortillas per quesadilla, but you could get more out of this recipe and make half quesadillas, one folded tortilla, and serve it for lunch.

    Quesadillas are really versatile, you can switch up the veggies if you like. They're also great for using up any vegetables you have hanging around the fridge at the end of the week.

    Veggie quesadilla with sweet caramelised red onion, spinach, mushroom, tomatoes and cheese

    What You'll Need

    • Tortilla - We make this with corn tortillas, you can use wholewheat or plain flour tortillas if you prefer.
    • Onions - Red onions are great for caramelizing, this is a little bit extra, but it does elevate these quesadillas. You could use white/brown onions here and leave out the caramelization if you want.
    • Veggies - Cherry tomatoes, portobello mushrooms and fresh spinach are my choices of veggies here, but you can switch that up if you want.
    • Spices & Herbs - I use cumin and smoked paprika, I also 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/cilantro leaves.
    • Cheese - Mature cheddar cheese workes really well here, I use full-fat cheese.

    How To Make A Veggie Quesadilla

    1. Caramelize the onions - add the sliced red onion to a pan and cook over low heat for about 20 minutes. After 20 minutes add the sugar, stir and cook for another 5 minutes. The onions should be soft and jammy.
    2. Cook the veggies - add the garlic, spices, oregano to the onions and cook for a minute or two. Then add the tomatoes and mushrooms and cook for about 5 minutes until the tomatoes are a little soft and the mushrooms are cooked. Finally, stir in the spinach and the coriander. Cook until the spinach has wilted.
    3. Fill the tortilla - Place one tortilla on a clean pan, sprinkle some of the cheese on the tortilla then add ⅓ of the mushroom and spinach mixture. Sprinkle some more cheese on top then cover with another tortilla.
    4. Flip it - Cook the tortilla 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 until you have used all the filling.
    Step by step process for making Vegetarian Quesadilla

    Tips For Making The Best Vegetarian Quesadilla

    • Use cheddar cheese - freshly grated mature/sharp cheddar cheese works best in these quesadillas.
    • Go big - we love to have these for dinner so go for the full monty and use two tortillas. Add guac and all the extras!
    • Choose your tortilla wisely - choose medium size tortilla, they will be easier to flip. You can choose corn or flour tortillas if you wish, whatever works best for you.
    • Use a medium or large skillet to cook the tortilla. It will make flipping easier!

    What To Serve With Quesadilla

    If we're having these quesadillas for lunch I'll serve them with sour cream and lime wedges. If we have them for dinner I usually serve them with my Taco Salad.

    Veggie quesadilla with sweet caramelised red onion, spinach, mushroom, tomatoes and cheese

    More Tasty Lunch Ideas:

    • Vegetable Orzo Soup
    • Easy Halloumi Fajitas
    • Garlic Mushroom Bruschetta

    Have you made this Vegetarian Quesadilla Recipe? Rate it and leave me a comment below to let me know what you think!

    Vegetarian Quesadilla

    Mushroom & Spinach Vegetarian Quesadilla

    Tasty vegetarian quesadilla with caramelised onions, spinach, mushrooms and tomatoes. Perfect for a weekend brunch, lunch or a light dinner. 
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast, Lunch
    Cuisine: Fusion
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Servings: 3
    Calories: 364kcal
    Author: Michelle Alston

    Ingredients

    • 2 small red onions (150g) cut in half and sliced
    • 1 + ½ tablespoon olive oil
    • ½ teaspoon soft brown sugar optional
    • 1 fat clove of garlic minced
    • 1 teaspoon ground cumin
    • 1 scant tsp dried oregano
    • ½ teaspoon smoked paprika
    • ¼ teaspoon hot chilli powder
    • ¾ teaspoon sea salt
    • ¼ teaspoon cracked black pepper
    • 100 g small cherry tomatoes (¾ cup) cut in half
    • 2 medium portobello mushrooms wiped clean and sliced
    • 100 g mature cheddar cheese (1 cup) grated
    • 100 g spinach (3 ½ cups)
    • 6 regular corn tortilla
    • A small handful of fresh coriander/cilantro leaves roughly chopped

    To serve

    • Sour Cream
    • Lime wedges
    Prevent your screen from going dark

    Instructions

    • 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 half a teaspoon of brown sugar, 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 splash of water.
      Finally, stir in the spinach and the coriander/cilantro. 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 grated cheese on the tortilla then add ⅓ of the mushroom and spinach mixture. Sprinkle more cheese on top then cover with another tortilla.
    • Cook over 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.

    Notes

    • Tortillas - I use corn tortillas for these, they really work well but you could use flour tortillas if you prefer. Go for a medium-size tortilla, mine measured in at   
    • Cheese - mature/sharp cheddar cheese works best here, make sure and grate it yourself for best results.
    • Can I make this vegan? You can swap the cheddar for your favourite vegan cheese, just make sure it melts well. 
    • Can I make these gluten-free? Just make sure your tortillas are gluten-free.
    • Nutritional Information - is approximate and is calculated using an online nutrition tool. It is for one serving and does not include sour cream.
    • Measurements - I weigh all my ingredients using an electric scale, all measurements are metric. Cup measurements are approximate.

    Nutrition

    Calories: 364kcal | Carbohydrates: 37.4g | Protein: 13.5g | Fat: 19.7g | Saturated Fat: 8.1g | Cholesterol: 35mg | Sodium: 710mg | Potassium: 454mg | Fiber: 3.1g | Sugar: 8.3g | Calcium: 308mg | Iron: 3mg
    Did you Make this Recipe? Save it Today!Mention me on Instagram at @thelastfoodblog or tag #thelastfoodblog!

    *This recipe was first published on September 13, 2018, it has now been updated with a step by step guide, expert tips and more nutritional information.

    « Mexican Vegetable Soup
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    Reader Interactions

    Comments

    1. Bee

      April 15, 2019 at 11:55 am

      5 stars
      These look delicious! We eat quesadillas a lot at our house; I’m thinking they’ll be on the menu again this week!

      Reply
      • Michelle Alston

        April 15, 2019 at 12:37 pm

        Thanks Bee, I hope you enjoy them x

        Reply
    2. Neli Howard | Delicious Meets Healthy

      April 15, 2019 at 11:54 am

      5 stars
      Nothing better than a quick quesadilla. These look so yummy with all the ingredients chopped up small. Thanks for sharing.

      Reply
    3. Monica

      September 29, 2018 at 6:52 pm

      5 stars
      Michelle, these sound amazing and I love how adaptable they are. Also, I love the new design of your site - it's always looked great but now it seems to highlight even more of your personality, and I really love it! Well done!

      Reply
      • Michelle Alston

        September 30, 2018 at 8:36 am

        Ah thank you so much Monica x That is exactly what I wanted to achieve, I'm so glad you like it Xxx

        Reply
    4. Amanda

      September 27, 2018 at 5:39 pm

      My daughter loves quesadillas for school lunch, so I will definitely be making these for her!

      Reply
      • Michelle Alston

        September 28, 2018 at 8:51 am

        I hope she enjoys them Amanda, my daughter loves them x

        Reply
    5. Jenni Bourque

      September 18, 2018 at 3:46 pm

      Mmmm this is what I want to have for dinner tonight now.

      Reply
      • Michelle Alston

        September 18, 2018 at 5:36 pm

        Thanks Jenni x

        Reply
    6. sheenam | thetwincookingproject.net

      September 18, 2018 at 3:39 pm

      5 stars
      They look so good!! Such an easy recipe! Trying out very soon.

      Reply
      • Michelle Alston

        September 18, 2018 at 5:35 pm

        Thanks Sheenam, I hope you enjoy them 🙂

        Reply
    7. Petra / Be Healthy Now

      September 18, 2018 at 1:28 pm

      I've saved this for later, it looks so delicious!

      Reply
      • Michelle Alston

        September 18, 2018 at 5:34 pm

        Thank you Petra, I hope you enjoy them x

        Reply
    8. Christina | Christina's Cucina

      September 17, 2018 at 2:45 pm

      5 stars
      This would actually be a great breakfast, lunch or dinner in our house! I've made a spinach and cheese quesadilla before, but this is even better! Now I'm hungry! 🙂

      Reply
      • Michelle Alston

        September 18, 2018 at 7:17 am

        Thank you so much Christina x Yep, we've had this for breakfast, lunch and dinner, not on the same day though 😉

        Reply

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