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. |

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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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
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 quesadillas
Calories 386 kcal
Author HurryTheFoodUp


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


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

  4. Fold the second half of the tortilla on top and place in a pan.

  5. Heat on medium for about 4 minutes. If you want, place a pot on top of the quesadilla so that it flattens nicely.

  6. Flip and heat for another 4 minutes until the cheese has melted.

  7. Munch.

Recipe Notes

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

Nutrition Facts
Spinach Tomato Quesadilla
Amount Per Serving (193 g)
Calories 386 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 8.8g 44%
Cholesterol 47mg 16%
Sodium 863mg 36%
Potassium 254mg 7%
Total Carbohydrates 26g 9%
Dietary Fiber 5g 20%
Sugars 3.1g
Protein 23g 46%
Vitamin A 56%
Vitamin C 18%
Calcium 46%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.

1 serving = 1 quesadilla


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  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?


    • 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

    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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