Name: Vegan Spinach Quesadillas
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Cuisine: Mexican
Ingredients: Tortillas (gluten-free if needed); 1 medium-sized onion (diced); 3 cloves of garlic (minced); 1 large eggplant (aubergine, chopped into small cubes); 6 oz spinach (fresh, roughly chopped); One batch of vegan cheese sauce (or vegan cheese of choice); 1/2 tbsp olive oil; 1 tbsp soy sauce (gluten-free if needed or coconut aminos); 1 tbsp balsamic vinegar; 4-5 tbsp red wine (or vegetable broth); 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

Indulge in these Vegan Spinach Quesadillas, a delightful fusion of flavor and nutrition that will make any meal special. This recipe features a savory filling of eggplant and fresh spinach, enhanced by a creamy vegan cheese sauce that adds richness to every bite. Perfect for lunch, dinner, or as a satisfying snack, these quesadillas are not only gluten-free but also quick and easy to prepare—ready in just 27 minutes! Customizable with your favorite veggies and spices, this dish caters to various dietary needs while delivering on taste and satisfaction.

Ingredients

Scale

Tortillas (gluten-free if needed)
1 medium-sized onion (diced)
3 cloves of garlic (minced)
1 large eggplant (aubergine, chopped into small cubes)
6 oz spinach (fresh, roughly chopped)
One batch of vegan cheese sauce (or vegan cheese of choice)
1/2 tbsp olive oil
1 tbsp soy sauce (gluten-free if needed or coconut aminos)
1 tbsp balsamic vinegar
4–5 tbsp red wine (or vegetable broth)
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. Add diced onion and sauté for 3 minutes.
Stir in chopped eggplant, minced garlic, balsamic vinegar, soy sauce, and spices. Cook covered for 12-15 minutes until eggplant is tender.
Add spinach; stir and cook for an additional 30-60 seconds until wilted.
Prepare vegan cheese sauce while vegetables cook.
Assemble quesadillas by placing filling and cheese on one half of each tortilla; fold over.
Cook each quesadilla in the skillet for 2-3 minutes per side until golden brown.
Serve hot, cut into wedges.

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

Nutrition

Serving Size: 1 quesadilla (150g)
Calories: 250
Sugar: 3g
Sodium: 400mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 6g
Protein: 9g
Cholesterol: 0mg