Go Back
In recent years, the culinary landscape has experienced a significant shift towards vegetarian dishes, reflecting a growing awareness of health, sustainability, and ethical eating. As more individuals seek to incorporate plant-based options into their diets, recipes that are both delicious and easy to prepare have gained immense popularity. One such recipe is the Mini Mushroom Spinach Quesadilla Wedges. This dish not only satisfies the taste buds but also serves as a wholesome option that can be enjoyed as a snack or a light meal.

Mini Mushroom Spinach Quesadilla Wedges

Discover the deliciousness of Mini Mushroom Spinach Quesadilla Wedges, a quick and healthy vegetarian delight perfect for snacks or light meals. This recipe combines the rich flavors of mushrooms with the nutritious benefits of fresh spinach, all melted together with your choice of cheese. Easy to customize for any dietary preferences, these quesadillas are not only tasty but also versatile, making them ideal for family dinners or gatherings. Enjoy guilt-free indulgence!
Print Recipe Pin Recipe

Ingredients
  

8 small flour tortillas

1 cup fresh spinach, chopped

1 cup mushrooms, diced (button or cremini)

1 cup shredded cheese (cheddar, mozzarella, or a blend)

1/2 small onion, finely chopped

2 cloves garlic, minced

1 tablespoon olive oil

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and pepper to taste

Sour cream or Greek yogurt, for serving

Optional: fresh cilantro, chopped (for garnish)

Instructions
 

Sauté the Vegetables: In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.

    Cook the Mushrooms: Add the diced mushrooms to the skillet. Cook for about 5-6 minutes until the mushrooms are tender and have released their moisture. Stir in the chopped spinach and continue to cook until wilted, about 2 minutes.

      Season: Season the vegetable mixture with ground cumin, smoked paprika, salt, and pepper to taste. Remove from heat and let it cool slightly.

        Prepare Quesadillas: Take a tortilla and sprinkle about 2 tablespoons of cheese onto one half. Spoon some of the mushroom and spinach mixture over the cheese. Top with another 2 tablespoons of cheese before folding the tortilla in half to form a half-moon shape.

          Cook Quesadillas: In a non-stick skillet over medium heat, place the folded quesadilla. Cook for about 2-3 minutes on each side, or until golden brown and the cheese is melted. Repeat with the remaining tortillas and filling.

            Slice and Serve: Once cooked, remove from the skillet and let cool for a minute, then cut each quesadilla into wedges. Serve warm with sour cream or Greek yogurt on the side. Garnish with chopped cilantro if desired.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings