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    Home » Recipes » Main Dish

    Spinach & Tomato Quesadilla with Pesto

    Apr 10, 2013 by Kaitlin

    A quick and easy vegan quesadilla recipe with pesto, spinach, tomato, and two kinds of dairy-free cheese! It's such a satisfying, flavor-packed lunch or dinner.

    Vegan pesto quesadillas on a cutting board

    This pesto quesadilla is simple to make and so flavorful.

    It combines fresh baby spinach, thinly sliced tomato and pesto with a two-cheese combo of mozzarella and feta.

    The mozzarella holds everything together while the feta adds awesome flavor. (However if you can't find vegan feta, you can make your own or simply leave it out.)

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

    Ingredients for Pesto Quesadilla

    For this recipe you will need:

    • Roma tomato
    • Fresh baby spinach
    • Pesto: Either homemade vegan pesto or your own favorite.
    • Vegan mozzarella shreds: I use Miyoko's or Follow Your Heart
    • Vegan feta crumbles: Optional, but tasty. I like Follow Your Heart or Violife.
    • Large tortillas: Use gluten-free if needed. I try to find whole grain tortillas when possible.

    Note: Feel free to adjust the amounts of each ingredient based on the flavors you enjoy!

    Vegan pesto quesadillas with tomato and spinach cut in half

    For more inspiration, also browse all 15 minute recipes or spinach recipes.

    Vegan pesto quesadillas with tomato and spinach cut in half

    Spinach & Tomato Quesadilla with Pesto

    Simple vegan quesadillas with spinach, tomato, pesto, and two types of dairy-free cheese. An easy, flavor-packed meal.
    4.73 from 18 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Main Dish
    Cuisine: Gluten-Free Option, Vegan
    Servings: 2 quesadillas

    Ingredients

    • 1 roma tomato (thinly sliced)
    • 3/4 cup fresh baby spinach
    • 1/4 cup vegan pesto (more/less as desired)
    • 1/2 cup vegan mozzarella shreds (I like Follow Your Heart or Miyokos)
    • 1/4 cup vegan feta crumbles (optional)
    • 2 large tortillas (gluten-free if desired)

    Instructions

    • Spread a thin layer of pesto on one half of your tortilla.
    • Over the pesto, add a light layer of mozzarella and feta (if using).
    • Add tomato slices, spinach, and top with another layer of mozzarella cheese (to help "glue" it together).
    • Carefully place the quesadilla on a skillet over medium heat. Let heat for about 5 minutes, flip, then heat for another 5 minutes or until cheese has melted and tortilla is slightly browned & crispy.
    • Repeat the process for the second quesadilla.

    Notes

    Customize: Adjust the amounts as you see fit to better customize yours with the flavors you enjoy.
    Spinach: The spinach wilts as it heats, so I often add extra.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Spinach & Tomato Quesadilla with Pesto
    Amount per Serving
    Calories
    399
    % Daily Value*
    Fat
     
    22
    g
    34
    %
    Saturated Fat
     
    5
    g
    31
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    2
    g
    Potassium
     
    228
    mg
    7
    %
    Carbohydrates
     
    42
    g
    14
    %
    Fiber
     
    3
    g
    13
    %
    Sugar
     
    4
    g
    4
    %
    Protein
     
    8
    g
    16
    %
    Vitamin A
     
    1938
    IU
    39
    %
    Vitamin C
     
    7
    mg
    8
    %
    Calcium
     
    148
    mg
    15
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this vegan pesto spinach and tomato quesadilla, also check out:

    • Ultimate Vegetable Soup
    • Sautéed Portobello with Spinach

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Main Dish Recipes

    • Mushroom Pesto Pasta
    • Southwest Black Bean Burger
    • Tofu Fajitas (Easy Sheet Pan!)
    • Roasted Chickpea Salad with Hummus

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Janet

      July 06, 2021 at 10:08 am

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

      Reply
      • Kaitlin

        July 06, 2021 at 12:08 pm

        Great additions - thanks for sharing!

        Reply
        • Kim

          September 26, 2022 at 11:31 am

          5 stars
          I love quesadillas but always eat the basic chicken, cheese, salsa version. This was a great twist on the quesadilla. I didn’t have pesto or feta but will get it for my next quesadilla. I love this healthy version of a quesadilla. Thank you for posting this recipe!

          Reply
          • Kaitlin

            September 26, 2022 at 12:54 pm

            So happy to hear this, Kim! Thanks for giving it a try and sharing your kind feedback!

    2. Byenia

      April 21, 2019 at 2:09 am

      5 stars
      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.

      Reply
      • Kaitlin McGinn

        April 25, 2019 at 9:11 am

        Great to hear! Thanks for sharing.

        Reply
    3. 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 02, 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
    4. 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 02, 2017 at 6:13 pm

        Good call adding onion and garlic! Glad you enjoyed!

        Reply
    5. 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 02, 2017 at 6:09 pm

        Glad you enjoyed Julie!

        Reply
    6. 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 love 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
    7. 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
    8. Skye Travis

      February 01, 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
    9. Victoria Varney

      November 03, 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! Thank you!

      Reply
      • Kaitlin | The Garden Grazer

        November 03, 2015 at 1:53 pm

        Thanks for sharing!

        Reply
    10. 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 02, 2015 at 1:59 pm

        Great to hear Kim!

        Reply
    11. Anonymous

      May 19, 2015 at 11:42 pm

      How long will homemade pesto last in the fridge?

      Reply
      • Kaitlin | The Garden Grazer

        May 21, 2015 at 3:06 pm

        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.

        Reply
    12. Karla

      February 02, 2015 at 12:26 am

      This was delicious! Thank you!!

      Reply
      • Kaitlin | The Garden Grazer

        February 02, 2015 at 7:13 pm

        Hi Karla! So great to hear!

        Reply
    13. Dragonomine

      June 04, 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 04, 2014 at 11:18 pm

        Haha, so great!

        Reply
    14. 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
    15. Ruveen Stogryn

      April 06, 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 06, 2014 at 3:17 pm

        Homemade cilantro pistachio pesto sounds amazing! Thanks for sharing.

        Reply
    16. 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

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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