Satisfying Spinach Tomato Quesadillas (15 Min, Vegetarian)

Spinach Tomato Quesadillas. Easy to make and ready in fifteen minutes max. Really tasty! It’s packed full of vitamins K and A, B2 and B6, C, calcium and potassium. | 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. WHFoods named it as top of the list for nutrient richness (Spinach: A Winner) in the World’s Healthiest 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?

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4 from 6 votes

Spinach Tomato Quesadilla

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.
Course Dinner, Lunch
Cuisine Mexican, Vegetarian
Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 quesadillas
Calories 386kcal

Ingredients

  • 1 large tomato (sliced)
  • cups spinach
  • 1 tbsp pesto (make sure it's the vegetarian kind)
  • ½ cup cheddar cheese, sliced
  • 1 cup mozzarella, sliced
  • 2 whole grain tortillas

Instructions

  • Grab a tortilla and spread a layer of pesto over half of it. You can make your own green pesto and red pesto too.
  • Add a light layer of cheese slices (mixing the cheddar and mozzarella together).
  • Add the tomato in slices, spinach, and top it with another layer of cheese.
  • 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.

Notes

MAKE IT GLUTEN FREE: Use gluten-free tortillas, like these brown rice tortillas.
Adapted from The Garden Grazer - Thanks Kaitlin!!

Nutrition

Nutrition Facts
Spinach Tomato Quesadilla
Amount Per Serving (193 g)
Calories 386 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 8.8g55%
Cholesterol 47mg16%
Sodium 863mg38%
Potassium 254mg7%
Carbohydrates 26g9%
Fiber 5g21%
Sugar 3.1g3%
Protein 23g46%
Vitamin A 2800IU56%
Vitamin C 14.9mg18%
Calcium 460mg46%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.

1 serving = 1 quesadilla

 

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8 comments

  1. plasterers bristol

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

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

  3. Hi there!

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

    Thanks

    • 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? 😉

  4. James Bodington

    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.

    • 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!

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