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Stacked vegan spinach artichoke quesadillas on a wooden cutting board

Vegan Spinach Artichoke Quesadilla

This vegan quesadilla makes a quick and satisfying meal! A tasty combination that is simple to prepare, plus customizable if desired.
AuthorKaitlin - The Garden Grazer
Prep Time:15 minutes
Total Time:15 minutes
CourseMain Dish
CuisineGluten-Free Option, Vegan
Servings4 medium quesadillas


  • 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.


For gluten-free: Use your favorite GF tortillas.
No cheese option: Use a light spread of hummus on each tortilla half in place of the cheese.

Nutrition Per Serving (Estimate)

Calories: 411 kcal | Carbohydrates: 44 g | Protein: 12 g | Fat: 20 g | Saturated Fat: 5 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 142 mg | Fiber: 5 g | Sugar: 4 g | Vitamin A: 1785 IU | Vitamin C: 25 mg | Calcium: 141 mg | Iron: 4 mg