Spinach, Mushroom & Avocado Quesadilla—Gluten-Free & Vegetarian
  • 10 MIN PREP
  • 35 MIN TOTAL
  • 4 SERVINGS

vegetarian spinach, mushroom and avocado quesadilla

This easy vegetarian quesadilla recipe is perfect for lunch or dinner. Use dairy-free cheese to make it paleo and vegan.

Ingredients:

  • 1 package Mikey’s Gluten-Free Cassava Tortillas
  • 2 avocados, diced
  • 12 ounces baby spinach, chopped
  • 2 cups white mushrooms, chopped
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 2 cups shredded Monterey Jack or dairy-free cheese
  • Salt and pepper to taste

Instructions:

  1. Heat a medium skillet over medium heat. Add oil.
  2. Add mushrooms and saute until golden brown. 
  3. Add salt, pepper, onion and garlic. Cook 1 minute longer.
  4. Remove from heat. Add chopped spinach and toss until just wilted.
  5. Heat a second nonstick skillet over medium-low heat.
  6. Place 1 tortilla in the pan and allow to warm until it becomes flexible, but not brown (about 30 seconds). 
  7. Flip tortilla, sprinkle with cheese and add a portion of the mushroom mix and chopped avocado. 
  8. Fold tortilla in half. Cook until brown on the bottom and then flip. 
  9. When both sides are browned, remove to a plate and repeat steps 6-8 with remaining tortillas.
  10. Cut quesadillas into 3 triangles each and serve.

NUTRITION FACTS

  • Calories

    742
  • Carbs

    35 G
  • Sugar

    3 G
  • Fat

    54 G
  • Sat Fat

    22 G
  • Protein

    34 G