The Garden Grazer

Spinach & Tomato Quesadilla with Pesto

By 64 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 Fresh Mozzarella (not sponsored). I love that it’s made from organic cashews and simple ingredients! The flavor and texture is amazing and I find it melts very 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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4.89 from 9 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: 138kcal | Carbohydrates: 23g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Potassium: 73mg | Fiber: 3g | Sugar: 2g | Vitamin A: 260IU | Vitamin C: 4.3mg | Calcium: 82mg | Iron: 1.1mg
Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!

Love this quesadilla with pesto and looking for more quick and easy meals? Check out the full “30 Minutes or Less” vegan recipe archives on the site for more plant-based weeknight inspiration!

Reader Interactions

Comments

    • Kaitlin M

      Hi Nadine! I love where your head's at 😉 These can definitely be made vegan with my vegan pesto and non-dairy cheese (or maybe hummus, cashew cheese, etc.) I definitely have to do a vegan remake of these!! Thanks for your sweet comment!

      Reply

    • Kaitlin M

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

      Reply

  23. Skye Travis

    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 McGinn

      Ah! No, you're not at all! This was a post from years ago and let's just say my quesadilla skills have evolved since then 😉 Now I find it's best to use one tortilla, fill half, then fold it over for much easier flipping – so sorry about that. I'll be sure to go in and update it for the future, thanks for your input!!

      Reply

  26. Gati Wankyo

    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

  29. Skye Travis

    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

  30. Byenia

    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

      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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