There are lots of recipes for vegan quesadillas out there and many of them are fantastic. Sweet potato and black beans seem to be a popular filling, and although that works for a quick throw-together meal, it's not usually what I'm thinking about when I'm craving a quesadilla. Quesadillas are a special treat for me, and when I want them, I want the kind I used to order in restaurants. Savory, melty, spinach and mushroom quesadillas are my favorite, so that's what we're making today.
Let's start out with the filling. It beings with a base of onions, garlic and chilies. Mix in tomatoes, mushrooms and spices, then finish it off with some wilted spinach.
Now it's time to assemble. Brush one side of a tortilla very thinly with olive oil, then flip it over. Layer on a little Daiya, some of the filling, and a little more Daiya on top. Fold in half and repeat.
Once your quesadillas are all assembled, you just need to cook them up. Either a grill or skillet will work in this case. Cook till golden and charred on one side, flip and cook again, keeping them in a warmed oven as you go along. You'll want to serve them right away while they're still crisp and toasty. Enjoy!
Spinach Mushroom Quesadillas
Makes 8 quesadillas
Ingredients
3 tablespoons olive oil, divided
1 small red onion, finely diced
2 cloves garlic, minced
1 jalapeño, minced (see tip)
4 roma tomatoes, seeded and diced
8 ounces cremini mushrooms, sliced
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon salt
10 ounces baby spinach
freshly ground pepper to taste
8 (8”) flour tortillas
2 cups Daiya mozzarella style shreds
Method
- Heat 1 tablespoon of the olive oil in a large pan on medium heat. Add the onion and cook for 5-7 minutes or until soft. Add the garlic and jalapeño and cook 1 minute more. Add the tomatoes, mushrooms, spices and salt. Cook 7-10 minutes or until the mushrooms have turned brown and juicy. Add the spinach in batches and cook 3 minutes or until it has wilted but is still bright green. Remove from heat and season with freshly ground pepper to taste.
- Preheat the oven to 200 degrees fahrenheit.
- Using the remaining olive oil, brush a very thin layer on one side of a tortilla and place it, oiled side down, on a plate. Sprinkle 2 tablespoons of Daiya over half of the tortilla, top with 1/4 cup of the spinach mixture, and then another 2 tablespoons of Daiya. Fold the tortilla in half, then repeat with remaining tortillas.
- Heat a grill pan or skillet over medium heat. Cook the quesadillas for 1-3 minutes, flattening them with the back of a spatula, until the bottom part of the tortilla is lightly browned and the bottom layer of Daiya has melted. Quickly flip the quesadilla over and cook the other side similarly. Place cooked quesadillas on a baking sheet and keep warm in the oven while the others are being prepared.
- Using a pizza cutter or sharp knife, cut the quesadillas in half. Serve immediately.