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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.
AuthorKaitlin - The Garden Grazer
Prep Time:5 mins
Cook Time:10 mins
Total Time:15 mins
CourseMain Dish
CuisineGluten-Free Option, Vegan
Servings2 quesadillas


  • 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.

Nutrition Per Serving (Estimate)

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