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Satisfying Spinach Tomato Quesadilla (15 Min, Vegetarian)

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Spinach Tomato Quesadillas is served | hurrythefoodup.com

Sometimes you’ve just gotta treat yourself. Do something you love. Buy something you want.

Or, if you’re like us – eat some cheese! If cheese was better for us then we’d live off it – but it’s not so we don’t! However, like most things in life – it’s great in moderation.

Chuck in some pesto (basil has some amazing nutritional properties!), tomato and spinach and you’re well on the way to having a brilliant light meal that’s high in taste, vitamin A and calcium. And cheese.

Did we mention there’s cheese in it? :))

Health Benefits – Spinach Tomato Quesadillas

The ‘ol king of herbs makes a return here – and it’s a very welcome one indeed.

Basil doesn’t just taste great – it also carries some surprising medicinal properties, such as working as an anti-inflammatory and providing protection against unwanted bacterial growth. Check it out here.

You might have noticed we also push spinach a lot in our blog – and there is a reason for that. Healthline named it as top of the list for most nutrient-dense vegetables.

It’s packed full of vitamins K and A, B2 and B6, C and E, iron, magnesium, calcium and potassium. Incredible.

What further excuse could you need to make it a part of your diet today?

Spinach Tomato Quesadilla
4.60 from 25 votes
Spinach Tomato Quesadillas. Easy to make and ready in 15 minutes max. It’s packed full of vitamins K and A, B2 and B6, C, calcium and potassium. Incredible.
Cuisine:Mexican, Vegetarian
Diet: egg-free
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes
Servings:2 (two quesadillas are one serving)
Calories:477kcal
YouTube video

Ingredients

  • 4 wholegrain tortillas (about 6-8 inches in diameter)
  • 4 tsp pesto
  • 1 oz cheddar cheese (sliced)
  • 2 large tomato (sliced)
  • 1 ½ cups spinach
  • 1 ball low fat mozzarella (1 ball = 4.5oz = 125g)

Instructions

  • Grab a tortilla and spread a layer of pesto. You can make your own too.
    4 wholegrain tortillas, 4 tsp pesto
  • Add a light layer of cheese slices (mixing the cheddar and mozzarella together).
    1 oz cheddar cheese, 1 ball low fat mozzarella
  • Add the tomato in slices, spinach, and top it with another layer of cheese.
    2 large tomato, 1 ½ cups spinach
  • Fold the second half of the tortilla on top and place in a pan.
  • Heat on medium for about 4 minutes. If you want, place a pot on top of the quesadilla so that it flattens nicely.
  • Flip and heat for another 4 minutes until the cheese has melted.
  • Munch.
    Treat yourself right - easy to make tomato, cheese, spinach and pesto quesadillas. Ready in just a few minutes | Hurry The Food Up

NOTES

Tip: Use low-fat mozzarella for a protein-boost with less fat! 
Make it gluten-free: Use gluten-free tortillas, like these brown rice tortillas.
Make-ahead? Yes, prep the night before.
Adapted from The Garden Grazer – Thanks Kaitlin!!

Nutrition

Nutrition Facts
Spinach Tomato Quesadilla
Amount per Serving
Calories
477
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
11
g
69
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
5
g
Cholesterol
 
55
mg
18
%
Sodium
 
1042
mg
45
%
Potassium
 
695
mg
20
%
Carbohydrates
 
40
g
13
%
Fiber
 
5
g
21
%
Sugar
 
8
g
9
%
Protein
 
26
g
52
%
Vitamin A
 
4270
IU
85
%
Vitamin C
 
31
mg
38
%
Calcium
 
733
mg
73
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
DID YOU MAKE THIS RECIPE?Tag @HurryTheFoodUp on Instagram so we can admire your masterpiece!

1 serving = 1 quesadilla

Comments

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Recipe Rating




14 comments
  1. 5 stars
    I love these for a quick lunch. They taste so good. Thank you for a great recipe!!

    1. To be honest I love this Mexican recipe too, for its flavor, nutrition and ease! Glad you enjoyed it Valerie!

  2. 5 stars
    What a yummy lunch alternative! They are easy to prepare and if have leftovers, they can be reheated on the stove (otherwise, they get limp in the refrigerator and won’t firm up in the microwave.) I used Tastefully Simple’s tomato and garlic pesto and Roma tomatoes.

    1. Awesome, Dawn! Really glad you enjoyed it. I love this one too. Thank you for writing, hope you find some more recipes you like on the site, too 🙂

  3. Wow—that’s a lotta cheese per serving—.75 cup!!!

    1. 0.75 cup sounds great! But yeah, it is really mega cheesy 🙂

  4. 4 stars
    It tasted good but any tips on reducing all this extra liquid? They’re kinda awkward in the way they leak. With the 2nd one I sauteed the tomatoes and wilted the spinach but still they had lots of water.

    1. Hey James! To be honest – I think you’re on the right track with the sauteeing, then draining the excess liquid. Could it be they were really large tomatoes with a lot of water in? If that’s the case, maybe smaller ones would work better. Otherwise, maybe give the sauteed veg a squeeze as you move them from the pan to squish out a little more liquid. Cheers!

  5. Hi there!

    Great, quick recipe – can they be done in the microwave?

    Thanks

    1. Hi Parris! I would say yes. The ingredients each individually would go in the microwave ok, so why not? I imagine the quesadilla itself will be softer rather than slightly crispy but that doesn’t need to be an issue. There’s only one way to find out right? 😉

  6. How many calories is this using 2 tortillas? Look delicious!

    1. Hi Pat! You mean everything the same, except 2 instead of one tortilla per quesadilla? That would be an extra 130 cals, a total of 498 cals per quesadilla 🙂

  7. Love this recipe, quesadillas are the best. Thanks simon.

    1. Haha, you’re welcome! 🙂