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Satisfying Spinach Tomato Quesadillas (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. 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?

Spinach Tomato Quesadilla
4.47 from 15 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
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes
Servings:2 quesadillas
Calories:399kcal

Ingredients

  • 1 large tomato (sliced)
  • cups spinach
  • 1 tbsp pesto (make sure it’s the vegetarian kind)
  • 1 oz cheddar cheese (sliced)
  • 1 ball low fat mozzarella (1 ball = 125g/4.5oz)
  • 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
Calories
399
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
11
g
69
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
55
mg
18
%
Sodium
 
853
mg
37
%
Potassium
 
408
mg
12
%
Carbohydrates
 
29
g
10
%
Fiber
 
5
g
21
%
Sugar
 
6
g
7
%
Protein
 
25
g
50
%
Vitamin A
 
3462
IU
69
%
Vitamin C
 
19
mg
23
%
Calcium
 
716
mg
72
%
Iron
 
2
mg
11
%
* 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




10 comments
  1. Love this recipe, quesadillas are the best. Thanks simon.

    1. Haha, you’re welcome! 🙂

  2. 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 🙂

  3. 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? 😉

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

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

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