Description
A crunchy vegetarian spinach mushroom quesadilla filled with delicious umami flavors like caramelized onions, ricotta and sun-dried tomatoes
Ingredients
Units
Scale
- 1 tbsp vegetable oil (or butter for more flavor)
- 2 small onions, thinly sliced
- Salt and pepper, to taste
- 1 cup sliced mushrooms (75g)
- 1 clove garlic, minced
- 2 cups fresh spinach (60g)
- 1/4 tsp dried thyme (or to taste)
- 2 tbsp finely chopped sun-dried tomato
- 1/3 cup ricotta cheese (80g. Or cream cheese, omit for vegan)
- 3 large flour tortillas (whole wheat or regular)
Instructions
- Heat a nonstick skillet, with vegetable oil, to medium low. Add in the thinly sliced onion with a good shake of salt. Stir occasionally, until it’s translucent, about 10 minutes. Longer if you want extra caramelized onions (they will caramelize a little in the next step).
- Add in the sliced mushroom and the minced garlic. Stir occasionally until mushrooms have shrunken and are soft, approx. 5 minutes. Season with more salt (if desired), pepper and thyme.
- Add in the fresh spinach and stir until it wilts, about 1 to 2 minutes. Remove from heat and pour into a bowl. Add in finely chopped sun-dried tomatoes and ricotta cheese if using.
- If your skillet is close to dry now, increase the temperature to medium high and add in one tortilla. Dry your pan a little if there’s still a lot of oil. The tortilla is done once it gets a little crisp. You only fry one side.
- To assemble, add the onion mushroom mix on half of the soft, un-fried, side of the tortilla. Take the other half side of the tortilla and press on top of the mixture, to create a half-circle with filling. Cut the tortilla into three equal pieces.
- Serve with guacamole, sour cream and salad, if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 281
- Sugar: 4
- Sodium: 380
- Fat: 11
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 4
- Protein: 10
- Cholesterol: 8