Spinach & Tomato Quesadilla with Pesto
Simple vegan quesadillas with spinach, tomato, pesto, and two types of dairy-free cheese. An easy, flavor-packed meal.
- 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)
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.
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.
Calories: 399 kcal | Carbohydrates: 42 g | Protein: 8 g | Fat: 22 g | Saturated Fat: 5 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Potassium: 228 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 1938 IU | Vitamin C: 7 mg | Calcium: 148 mg | Iron: 3 mg