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Vegetarian Quesadilla

Frugal Vegetarian Quesadilla Recipe

I turn to a vegetarian quesadilla for a quick lunch. It’s a meal that feels like real cooking, not a shortcut.
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Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings: 2 large quesadillas
Course: Dinner, Side Dish
Cuisine: Mexican
Calories: 821
Ingredients Method Notes

Ingredients
  

  • 4 large flour tortillas
  • 2 cups mushrooms, sliced
  • 1 small onion, sliced
  • 1 large bell pepper, seeded and sliced
  • 3 cups spinach, torn (or kale leaves)
  • 1 1/4 cups Monterey Jack cheese, shredded (or Queso de Oaxaca)
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp ground cumin
  • 1/4 tsp oregano (preferably Mexican oregano)
  • 1/4 tsp smoked paprika
  • 1/4 tsp fresh ground black pepper
  • 1/4 tsp fine sea salt
  • 1 tbsp neutral oil or butter
  • spray oil or oil for brushing the pan

Method
 

  1. Prep veggies: Slice mushrooms, onion, and bell pepper. Tear spinach (or kale).
  2. Brown mushrooms: Heat a skillet (I love my SENSARTE 12" Nonstick Skillet) over medium-high with a little oil. Cook mushrooms until deep brown and fragrant (6–8 min).
  3. Sauté aromatics: Add onion and bell pepper; cook until onion is glossy and pepper softens (3–4 min).
  4. Season: Stir in spices (garlic powder, cumin, oregano, smoked paprika, salt, pepper) and cook until fragrant (30 sec).
  5. Wilt greens: Add spinach/kale and cook just until wilted; add a splash of water if needed (1–2 min).
  6. Warm tortilla: Warm tortilla in the pan until flexible (20–60 sec total).
  7. Assemble: Sprinkle cheese on one half of tortilla, add veggie filling (and black beans if using), fold, and press lightly (2–3 min).
  8. Toast: Cook until cheese melts and tortilla is golden; flip halfway (2–4 min). Slice and serve warm.

Notes

Refer to complete step by step instructions below.