Name: Vegan Spinach Quesadillas
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Cuisine: Mexican
Ingredients: 4-6 tortillas (gluten-free if needed); 1 medium onion (diced); 3 cloves garlic (minced); 1 large eggplant (cubed); 6 oz fresh spinach (chopped); One batch of vegan cheese sauce; 1/2 tbsp oil; 4-5 tbsp red wine (or vegetable broth); 1 tbsp soy sauce (gluten-free if needed or coconut aminos); 1 tbsp balsamic vinegar; 2 tsp onion powder; 1 tsp paprika; 1/2 tsp cumin powder; 1/2 tsp oregano; 1/4 tsp smoked paprika; ground chipotle chili powder (to taste); Sea salt and black pepper (to taste)

Description

Vegan Spinach Quesadillas are a delicious and nutritious meal option that brings together the vibrant flavors of tender eggplant, fresh spinach, and creamy vegan cheese sauce. Ideal for lunch, dinner, or a tasty snack, these quesadillas are gluten-free and dairy-free, making them suitable for various dietary needs. With just 27 minutes of preparation time, you can easily whip up this crowd-pleaser that appeals to both kids and adults. Customize your quesadillas by adding your favorite vegetables or swapping tortillas based on your preferences. Enjoy the perfect combination of crispy exteriors and creamy fillings that will satisfy any craving!

Ingredients

Scale

4–6 tortillas (gluten-free if needed)
1 medium onion (diced)
3 cloves garlic (minced)
1 large eggplant (cubed)
6 oz fresh spinach (chopped)
One batch of vegan cheese sauce
1/2 tbsp oil
4–5 tbsp red wine (or vegetable broth)
1 tbsp soy sauce (gluten-free if needed or coconut aminos)
1 tbsp balsamic vinegar
2 tsp onion powder
1 tsp paprika
1/2 tsp cumin powder
1/2 tsp oregano
1/4 tsp smoked paprika
ground chipotle chili powder (to taste)
Sea salt and black pepper (to taste)

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Instructions

Heat oil in a skillet over medium heat. Sauté diced onion for about 3 minutes until soft.
Add eggplant, garlic, balsamic vinegar, soy sauce, red wine, and spices; cover and cook for 12-15 minutes until tender.
Stir in spinach and cook for another 30 seconds until wilted; remove from heat.
Prepare the vegan cheese sauce while the eggplant cooks.
Assemble the quesadillas by layering filling and cheese between tortillas in a greased skillet; cook until golden brown on each side.
Cut into quarters and serve hot.

Prep Time: 10 minutes
Cook Time: 17 minutes
Category: Main
Method: Frying
Cuisine: Mexican

Nutrition

Serving Size: 1 quesadilla (150g)
Calories: 320
Sugar: 2g
Sodium: 480mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 7g
Protein: 10g
Cholesterol: 0mg