Mushroom and Spinach Quesadillas
Who doesn’t love hot, golden brown, crispy tortillas packed with melted cheese and flavoured filling?
Quesadillas have been one of my favourite lunches this summer season. I have been making them on repeat. Wanna know why? They are super easy to make, require minimum cooking time, are totally customizable in terms of filling and are so delicious!
Quesadillas are filled mainly with cheese. I am not omitting cheese in this recipe because cheese is an excellent source of protein and calcium. Check out this article to know about the 9 healthiest types of cheese and see how they can be a healthy addition to a nutritious and balanced diet.
Apart from cheese, you can add any veggies or meat to your quesadillas. This recipe is VEGETARIAN. I filled my quesadillas with a delicious protein packed filling comprising of mushrooms and spinach. And believe me the combination was so yummy!
I am giving this recipe a twist with Indian flavours. Mushroom and spinach filling has a flavour of garlic and lime juice and is seasoned with some Indian spices like cumin seeds and turmeric.
This recipe is great for meal preps. You can prepare the filling in advance and store it in the fridge for up to 4 to 5 days. When ready to eat, assemble the tortillas, place them on a skillet and cook until crispy! And in 10 minutes, you will have a super satisfying lunch or dinner.
Check out the video below!
Music: Snowman, Musician: Beltone
Mushroom and Spinach Quesadillas
Ingredients
- 1 red onion diced
- 4 cloves garlic chopped
- 2 tbsp olive oil
- 1/2 tsp cumin seeds
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp turmeric powder
- 1/4 lime juiced
- 1.5 cups spinach roughly chopped
- 8-9 mushrooms (227 g)
- 5 wholewheat tortilla wraps 10 inch
Toppings
- red onion sliced
- bell pepper julienned, any colour
- green olives sliced
- baby spinach
- shredded cheese
- salsa for dipping
Instructions
Cooking Instructions
- Heal olive oil in a pan.
- Add cumin seeds and garlic. Saute for a few seconds and add diced onions.
- Saute onions for 4 to 5 minutes
- Add thinly sliced mushrooms. Cook on high flame for about 6 to 7 minutes or until tender.
- Add salt, black pepper, turmeric powder and lime juice and mix.
- Turn off the flame, add chopped spinach and mix. The heat from the pan will cook the spinach in a few seconds.
Assembling of Tortilla wraps
- To the half side of the tortilla, add shredded cheese, baby spinach, mushroom and spinach mixture, onions, green olives, bell pepper and finish off with more cheese.
- Fold over the remaining half of the tortilla wrap to give it a half-moon shape.
- Heat a pan on medium flame and gently place the wrap on the pan.
- Heat from both the sides on low flame until the cheese melts and the wrap becomes golden and crispy from the outside.
- Cut it in half and serve hot with a side of salsa.
Video
Notes
- Mushroom will release some water while cooking. Cook on high flame to get rid of moisture. This will prevent the quesadilla from going soggy.
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4 Comments
Gurdeep kaur
Perfect combination of healthy ingredients .easy and yummy recipe.pššššš
Taranpreet
Thank you š
Nausheen
Delicious š easy to make. Btw, I love the video. š
Taranpreet
Thank you! š