This vegan Spinach Artichoke Quesadilla recipe is a quick and satisfying meal! It's a tasty combination that is simple to prepare, plus customizable if desired.
These Spinach Artichoke Quesadillas are a somewhat non-traditional twist on quesadillas. But they are so tasty and satisfying!
Vegan mozzarella pairs wonderfully with the spinach and artichoke.
I have also made a variation with roasted red peppers and Kalamata olives which is delicious as well!
Ingredients for Artichoke Quesadilla
For this recipe you will heat on a non-stick pan or skillet over medium heat:
- Fresh baby spinach: This will wilt as it heats on the stove.
- Artichoke hearts: I use canned or jarred.
- Green onions (scallions): Or substitute thinly sliced yellow onion or red onion for a stronger onion flavor.
- Vegan mozzarella cheese: I like Miyoko's brand. (You can also include a layer of hummus or vegan cream cheese if desired.)
- Vegan feta: "Violife" and "Follow Your Heart" both make tasty vegan crumbled feta. But feel free to omit this if you can't find it.
- Large flour tortillas: I try to find whole grain tortillas when possible.
Spices + seasoning: Add more flavor as you see fit. Try garlic powder, pesto, ground cumin, basil, etc.
Make it "meaty": Add your favorite vegan chicken strips. Simply cook these separately according to package instructions, then add to the quesadilla when layering your ingredients.
Cheese: Change up the taste with your own favorite dairy-free cheese mixture. Try vegan parmesan cheese, Monterey jack, cheddar, etc.
Enjoy as is, or serve with fresh guacamole, Pico de Gallo, or your own favorite salsa.
Spinach Artichoke Quesadilla
- 1 cup fresh baby spinach (more/less as desired)
- 14 oz. can artichoke hearts
- 3-4 green onions
- 1 cup vegan mozzarella (I use Miyoko's brand)
- 1/2 cup crumbled vegan feta (optional)
- 4 large tortillas (gluten-free if desired)
- Optional additions: hummus, roasted red pepper, olives, basil, oregano, etc.
- Roughly chop spinach and artichoke hearts (excess liquid removed). Thinly slice green onions.
- Sprinkle about 1/8 cup mozzarella shreds (and about 1/8 cup feta if using) on one half of a tortilla. (Use more/less cheese as desired.)
- Add some artichokes, green onion, and spinach. Top with another light layer of mozzarella (or hummus). Then fold over the top half of the tortilla.
- On a grill pan or skillet over medium heat, carefully place quesadilla. Heat for a few minutes on each side or until cheese is melted. Repeat process for all quesadillas.
Nutrition Per Serving (Estimate)
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