Description
Indulge in the delightful flavors of Vegan Spinach Quesadillas, a nutritious and satisfying dish perfect for lunch, dinner, or a quick snack. These quesadillas feature a savory filling of sautéed eggplant and fresh spinach, all enveloped in a gluten-free tortilla and complemented by a creamy vegan cheese sauce. Quick to prepare in just 27 minutes, this recipe is ideal for busy weeknights or when you crave something delicious yet healthy. Plus, they are customizable—feel free to add extra vegetables or spices to suit your taste!
Ingredients
Scale
- 4–6 gluten-free tortillas
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 large eggplant (cubed)
- 6 oz fresh spinach (chopped)
- One batch of vegan cheese sauce
Instructions
- Heat oil in a non-stick skillet over medium heat. Add diced onion and sauté until translucent.
- Stir in garlic, eggplant, balsamic vinegar, soy sauce, red wine, and spices. Cover and cook for 12-15 minutes.
- Once the eggplant is tender, add chopped spinach and stir until wilted.
- In another skillet, lightly grease and place one tortilla inside. Fill half with the vegetable mix and top with vegan cheese sauce. Fold over.
- Cook until golden brown on both sides, about 2-3 minutes per side.
- Repeat with remaining ingredients.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg