Veggie Quesadilla W/ Peppers, Mushrooms, Onions, Spinach – a delicious recipe with olive oil, red bell pepper, red onion, cremini mushrooms, fresh spinach leaves, ground cumin. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Heat oil in medium sauce pan or skillet on medium heat.
2
Add bell pepper and onion and saute until onion is tender.
3
Add mushrooms and saute 3-4 minutes more.
4
Add spinach and saute on medium-low until spinach is slighly wilted.
5
Add cumin and cayenne and mix well.
6
Remove from heat.
7
On griddle or skillet pre-heated to medium heat, place one tortilla at a time to warm slightly.
8
Remove tortilla from heat and put 1/3 of veggie mixture and one ounce of cheese on one half of tortilla.
9
Fold in half.
10
Do this for each tortilla.
11
Turn heat on griddle or skillet to medium-high and cook each quesadilla for 4-6 minutes, flipping over halfway through.
12
The quesadilla is ready when the tortilla is slightly brown and the cheese is melted.
13
Allow to cool slightly for 1-2 minutes before cutting into wedges.
14
Serve with sour cream and salsa on the side.
478
kcal
Calories
12
g
Fat
73
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 cup red bell pepper, chopped, 1 cup red onion, chopped, 1 ½ cups cremini mushrooms, sliced, and more.
Yes, Veggie Quesadilla W/ Peppers, Mushrooms, Onions, Spinach falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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