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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. 
Course Breakfast, Lunch
Cuisine Fusion
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 3
Calories 364kcal


  • 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


  • 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.


  • 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.


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