Mushroom & Spinach Vegetarian Quesadilla
Tasty vegetarian quesadilla with caramelised onions, spinach, mushrooms and tomatoes. Perfect for a weekend brunch, lunch or a light dinner.
Servings 3
Calories 364kcal
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
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