Description

Indulge in these delightful Vegan Spinach Quesadillas, a perfect blend of nutritious ingredients and bold flavors. Each quesadilla is filled with sautéed eggplant, fresh spinach, and a creamy vegan cheese sauce, making them an ideal choice for lunch, dinner, or a quick snack. Whether you’re following a gluten-free or dairy-free diet, this recipe caters to your needs without compromising taste. Enjoy them on their own or pair them with your favorite dips for an extra burst of flavor. These quesadillas are not only easy to prepare but also customizable, allowing you to add your preferred vegetables and spices. Grab your ingredients and treat yourself to this vibrant plant-based dish!

Ingredients

Scale

4–6 gluten-free tortillas
1 medium onion, diced
3 cloves garlic, minced
1 large eggplant (aubergine), cubed
6 oz fresh spinach, roughly chopped
Vegan cheese sauce (homemade or store-bought)
Variety of spices (including cumin, paprika, and oregano)

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Instructions

Heat oil in a skillet over medium heat. Add diced onion and sauté until translucent (about 3 minutes).
Stir in the cubed eggplant and minced garlic. Add balsamic vinegar, soy sauce, red wine (or broth), and spices. Cover and cook for 12-15 minutes until the eggplant is tender.
Add chopped spinach to the skillet and cook for an additional 30-60 seconds until wilted. Remove from heat.
Prepare your vegan cheese sauce while the vegetables are cooking.
In another lightly greased skillet, place one tortilla down, add filling and cheese sauce on top, then cover with another tortilla.
Cook each quesadilla for about 2-3 minutes per side until golden brown.
Repeat with remaining tortillas and fillings; cut into four pieces before serving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main
Method: Frying
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 215
Sugar: 3g
Sodium: 350mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 6g
Protein: 8g
Cholesterol: 0mg