Description
Indulge in these Vegan Spinach Quesadillas, a delightful and nutritious option that brings together the rich flavors of eggplant and creamy vegan cheese. Perfect for lunch, dinner, or a quick snack, these quesadillas are not only dairy-free and gluten-free but also incredibly easy to prepare. In just 27 minutes, you can whip up a satisfying meal that both kids and adults will love. With vibrant colors and a cheesy texture, these quesadillas make it easier to sneak in those veggies while enjoying a delicious treat. Serve them with fresh salsa or your favorite dips for an unforgettable culinary experience.
Ingredients
Scale
- 4–6 gluten-free tortillas
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 large eggplant (cubed)
- 6 oz fresh spinach (roughly chopped)
- Vegan cheese sauce
Instructions
- In a non-stick skillet, heat oil over medium heat. Sauté diced onion for about 3 minutes until translucent.
- Add cubed eggplant, minced garlic, balsamic vinegar, soy sauce, red wine, and spices. Cover and cook for 12-15 minutes until eggplant is tender.
- Stir in chopped spinach and cook for another 30-60 seconds until wilted.
- Assemble quesadillas by placing filling on one half of each tortilla, adding vegan cheese sauce.
- Fold tortillas over the filling and fry each side for 2-3 minutes until golden brown.
- Cut into triangles and serve hot with salsa or dips.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla (approximately 130g)
- Calories: 225
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg