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Spinach & Tomato Quesadilla with Pesto

April 10, 2013 By Kaitlin McGinn 54 Comments

Quick and easy vegan quesadilla with pesto, spinach, tomato and dairy-free cheese! A satisfying, flavor-packed weeknight meal.

Vegan spinach and tomato pesto quesadillas cut in half

I needed a quick lunch this past week so I found some odds and ends around the kitchen, channeled my inner Napoleon, and made myself a dang quesa-dilluh 😉 I love the two-cheese combo of dairy-free mozzarella & feta. The mozzarella holds everything together while the feta adds awesome flavor. (If you can’t find dairy-free feta, you can try making your own or simply leave it out!) The spinach wilts as it heats, so don’t be afraid to pile it on.

Inside of the pesto quesadilla as it's heating on a pan

Just a quick note – my favorite brand of vegan mozzarella is currently Miyoko’s Mozzarella (not sponsored, just enjoy them). I love that it’s made from organic cashews and simple ingredients. The flavor and texture is amazing and I find it melts pretty well. Would love to hear your favorite brand, homemade recipe, or if you’ve tried Miyoko’s cheese as well!

PS – come join The Garden Grazer on Instagram and share your creations! I love to see what you guys are cooking up.

Vegan pesto quesadillas with tomato and spinach cut in half
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4.72 from 14 votes

Spinach & Tomato Quesadilla with Pesto

Quick and simple vegan quesadillas with spinach, tomato, and pesto! An easy, flavor-packed meal!
Author: Kaitlin – The Garden Grazer
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes
Category: Main Dish
Cuisine: Gluten-Free Option, Vegan
Servings:2

Ingredients

  • 1 roma tomato (thinly sliced)
  • Baby spinach
  • Vegan pesto (homemade if desired)
  • Shredded mozzarella (I like Follow Your Heart or Miyokos)
  • Vegan feta crumbles (optional)
  • 2 large flour or gluten-free tortillas

Instructions

  • Place a tortilla on a skillet over medium heat, and spread a layer of pesto on top.*
  • Add a light layer of mozzarella cheese, then feta, if using.
  • Add tomato slices, spinach, and top with another layer of mozzarella cheese.
  • Place the other tortilla on top, heat for about 5 minutes, flip, and heat for another 5 minutes or until cheese has melted.

Notes

*For easier flipping, use only one tortilla per quesadilla: fill half of the inside with the toppings, then fold the top half over. Repeat the same for the other tortilla.

Nutrition Per Serving (estimate)

Calories: 254kcal | Carbohydrates: 26g | Protein: 9g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 16mg | Potassium: 115mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1390IU | Vitamin C: 6mg | Calcium: 208mg | Iron: 1mg
Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!

Enjoying this vegan pesto quesadilla? Also feel free to check out this Ultimate Vegetable Soup, Sauteed Portobello with Spinach, or this roundup of 12 Easy, Satisfying Vegan Meals!

Filed Under: Recipe Tagged With: quesadillas, spinach, tomato, vegan cheese, weeknight

Previous Post: « Vegan Pizza Quinoa Casserole
Next Post: Creamy Cilantro-Lime Dressing (Vegan) »

Reader Interactions

Comments

  1. LittleMonsterx14

    April 10, 2013 at 11:46 pm

    be still my heart, this is perfection!!

    Reply
    • Kaitlin | The Garden Grazer

      April 17, 2013 at 5:32 pm

      Thank you!

      Reply
  2. Jennifer

    April 11, 2013 at 3:26 am

    Mmmm . This looks really good!

    Reply
    • Kaitlin | The Garden Grazer

      April 17, 2013 at 5:32 pm

      Thanks, Jennifer!

      Reply
  3. Kiersten @ Oh My Veggies

    April 16, 2013 at 11:07 pm

    Anything with pesto makes me super, super happy! 😀 And hungry too…

    Reply
    • Kaitlin | The Garden Grazer

      April 17, 2013 at 5:33 pm

      Me too, Kiersten!

      Reply
  4. Anonymous

    March 14, 2014 at 10:14 pm

    Looks yummy can't wait to try it!

    Reply
    • Kaitlin | The Garden Grazer

      March 15, 2014 at 1:05 am

      Thank you! Hope you enjoy 🙂

      Reply
  5. Amber Zombie

    March 24, 2014 at 11:12 pm

    My husband and I just made this. It was delicious! Everyone loved it!

    Reply
    • Kaitlin | The Garden Grazer

      March 25, 2014 at 1:11 am

      So great to hear!

      Reply
  6. Ruveen Stogryn

    April 6, 2014 at 3:28 am

    Just made this for dinner. I used my homemade cilantro pistachio pesto and used provolone instead of the mozzarella. So delicious and easy, thank you!

    Reply
    • Kaitlin | The Garden Grazer

      April 6, 2014 at 3:17 pm

      Homemade cilantro pistachio pesto? That sounds amazing! Thanks for sharing 🙂

      Reply
  7. Anonymous

    April 15, 2014 at 4:29 pm

    Tried this today. AWESSSSSSSOME!

    Reply
    • Kaitlin | The Garden Grazer

      April 15, 2014 at 7:48 pm

      So great!

      Reply
  8. Unknown

    April 23, 2014 at 4:20 am

    mmm this was good made it today bomb!!

    Reply
    • Kaitlin | The Garden Grazer

      April 23, 2014 at 6:32 pm

      Awesome to hear!

      Reply
  9. Dragonomine

    June 4, 2014 at 8:24 pm

    I just made this…. It's all gone 🙁 I'm off to the store for more wraps! Five stars here!!

    Reply
    • Kaitlin | The Garden Grazer

      June 4, 2014 at 11:18 pm

      Haha, so great!

      Reply
  10. nancye maclearie

    June 8, 2014 at 11:29 pm

    This was delicious!!

    Reply
    • Kaitlin | The Garden Grazer

      June 9, 2014 at 1:49 pm

      Awesome to hear! Glad you enjoyed!

      Reply
  11. Wendy Hood

    June 23, 2014 at 11:35 pm

    This looks de~lish!

    Reply
    • Kaitlin | The Garden Grazer

      June 24, 2014 at 6:20 pm

      Thanks Wendy! 🙂

      Reply
  12. Anonymous

    July 24, 2014 at 11:30 pm

    Do you have the nurtition facts on this

    Reply
    • Kaitlin | The Garden Grazer

      July 25, 2014 at 12:31 am

      Hi! The estimated nutritional content is now provided on the site! (You can find it below each recipe in the post.) Hope you find it useful!

      Reply
  13. Nadine Garcia

    December 3, 2014 at 2:25 pm

    These look awesomely delicious!

    Reply
    • Kaitlin | The Garden Grazer

      February 2, 2015 at 7:12 pm

      Thank you!

      Reply
  14. Karla

    February 2, 2015 at 12:26 am

    This was delicious! Thank you!!

    Reply
    • Kaitlin | The Garden Grazer

      February 2, 2015 at 7:13 pm

      Hi Karla! So great to hear!

      Reply
  15. Anonymous

    March 9, 2015 at 3:12 pm

    Wow! This looks yummy!!

    Reply
  16. Janet Harrison

    March 14, 2015 at 12:16 am

    Made these tonight for dinner! I added avocado and olives, and we loved them! Thanks!

    Reply
    • Kaitlin | The Garden Grazer

      March 14, 2015 at 6:48 pm

      Hi Janet! Your additions sound wonderful! So glad you enjoyed them! 🙂

      Reply
  17. Anonymous

    May 19, 2015 at 11:42 pm

    How long will homemade pesto last in the frig?

    Reply
    • Kaitlin | The Garden Grazer

      May 21, 2015 at 3:06 pm

      Hi Dianna! I've kept my homemade vegan pesto in the fridge for about 3-4 days before it's eaten up, so anything past that I'm not sure. Hope you enjoy!

      Reply
  18. Kim

    May 31, 2015 at 9:42 pm

    These were wonderful. We added Kalamata olives to add some flavor. Thanks for another wonderful recipe.

    Reply
    • Kaitlin | The Garden Grazer

      June 2, 2015 at 1:59 pm

      Great to hear Kim!

      Reply
  19. Victoria Varney

    November 3, 2015 at 12:35 am

    Added cooked spiced chicken to mine. My husband said it was in the top 5 dinners I ever made! It was so easy. Will be making it again!! Thanku!!

    Reply
    • Kaitlin | The Garden Grazer

      November 3, 2015 at 1:53 pm

      Thanks for sharing!

      Reply
  20. Britishtome

    December 23, 2015 at 1:54 pm

    I'm wondering if you know how many calories are in this?

    Reply
    • Kaitlin | The Garden Grazer

      January 4, 2016 at 2:58 pm

      Hi! The estimated nutritional content is now provided on the site! (You can find it below each recipe in the post.) Hope you find it useful!

      Reply
  21. Skye Travis

    February 1, 2016 at 5:19 pm

    Oh my lord! We made this last night and loved it! Even my picky eaters (ages 9 and 11) devoured them. My 7 year old thought we were crazy…but, he doesn't like anything with texture. 😛

    Reply
    • Kaitlin | The Garden Grazer

      February 15, 2016 at 3:40 pm

      Haha, awesome to hear Skye!

      Reply
  22. Christina Davis

    April 19, 2016 at 11:41 pm

    Just had this for dinner…YUM!!! Already thinking about making again for lunch tomorrow. Thank you for such a delicious and simple recipe.

    Reply
    • Kaitlin | The Garden Grazer

      April 24, 2016 at 7:36 pm

      So great to hear!

      Reply
  23. Gati Wankyo

    July 20, 2016 at 6:57 pm

    I made this for my sister and her husband and we all loved it!!! It was super yummy and easy to make. And I loveeeee pesto, so that was great with it! Thank you for sharing. 🙂

    Reply
    • Kaitlin | The Garden Grazer

      July 31, 2016 at 3:42 pm

      Wonderful to hear – thank you for sharing!

      Reply
  24. Julie Croft

    January 22, 2017 at 7:07 pm

    I had no mozarella but used cheddar and it was amazing. Thanks for the inspiration.

    Reply
    • Kaitlin | The Garden Grazer

      February 2, 2017 at 6:09 pm

      Glad you enjoyed Julie! 🙂

      Reply
  25. Unknown

    January 28, 2017 at 4:01 pm

    This is really tasty! Thanks for sharing. It's even better with onion and garlic added.

    Reply
    • Kaitlin | The Garden Grazer

      February 2, 2017 at 6:13 pm

      Good call adding onion and garlic! 🙂 Glad you enjoyed!

      Reply
  26. Skye Travis

    January 31, 2017 at 10:22 pm

    I made 6 of these for our family dinner last night. I was able to cook 3 at a time using our griddle (I set it at 200 degrees).

    We were starving at dinner time, but even without side dishes, we were stuffed before we could each eat a full quesadilla. Impressive considering I went easy on the cheese! Fresh pesto is more filling than I thought!

    My kids are 7, 10, and 12 and they ALL ate heartily. Not a single complaint. I will definitely do this one again. Thank you!

    Reply
    • Kaitlin | The Garden Grazer

      February 2, 2017 at 6:16 pm

      Hi Skye! So awesome. I love finding meals the entire family will eat 😉 So glad you all enjoyed. Wishing you guys a wonderful weekend!

      Reply
    • Barbara Winkler-Scott

      October 15, 2018 at 1:44 pm

      can't wait to try. Just yesterday i made, for the very first time, homemade flour tortillas. will make these for lunch. i got 1 roma tomato left. have all the rest.

      Reply
  27. Byenia

    April 21, 2019 at 2:09 am

    Tried out this recipe tonight and it was delicious! Planning to make these for my boyfriend tomorrow. 🙂 The jarred brand of pesto I used is by Isola (pesto genovese), and it worked wonderfully. Since most days I aim to stay relatively low-carb, I used low carb tortillas from Mama Lupe’s (3g net carb per tortilla). Oh, and I didn’t have any feta, so instead I just used mozzarella and then grated a nice parmesan.5 stars

    Reply
    • Kaitlin McGinn

      April 25, 2019 at 9:11 am

      So wonderful to hear that! Thanks so much for coming back to let me know and for leaving a rating – very appreciated! Hope your boyfriend enjoyed them as well!! Have a beautiful rest of the week! -Kaitlin

      Reply

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Hi, I'm Kaitlin! I share easy vegan recipes that are mostly whole food, plant-based, oil-free, & gluten-free. Learn More About Me →

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