5 from 3 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 Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: 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: 5.2% | Vitamin C: 5.2% | Calcium: 8.2% | Iron: 6.1%