Mushroom & Spinach Quesadillas

Name: Mushroom & Spinach Quesadillas
Total time: 25 min
Yield: 4 servings
Ingredients: 4 large flour tortillas; 8 ounces cremini mushrooms; 4 ounces fresh baby spinach; 1/2 medium onion; 1 cup shredded monterey jack cheese; 1 tablespoon olive oil; 1/2 teaspoon cumin; 1/2 teaspoon garlic powder; for serving salsa

Crispy tortillas filled with earthy mushrooms, fresh spinach, and melted cheese make for a quick and satisfying meal.

Mexican⏱ 25 min⚠ Contains 3 allergen(s)

✨ Good source of protein✨ Good source of calcium✨ Good source of potassium

Ingredients

Flour tortillas4 large
Cremini mushrooms8 ounces
Fresh baby spinach4 ounces
Onion1/2 medium
Shredded monterey jack cheese1 cup
Olive oil1 tablespoon
Cumin1/2 teaspoon
Garlic powder1/2 teaspoon
Salsafor serving

Nutrition (per serving, makes 4)

Calories303 kcal

Protein12.9 g

Carbs29.8 g

Fat16.8 g

Fiber3.1 g

Sugar2.6 g

Sodium473 mg

Vitamin C8.8 mg

Iron2.4 mg

Calcium246 mg

Potassium373 mg

Estimated values.

Steps

1Thinly slice the mushrooms and dice the onion. Heat olive oil in a large skillet over medium-high heat.
2Add the sliced mushrooms and diced onion to the skillet and sauté for 5-7 minutes until softened and lightly browned.
3Stir in the fresh spinach, cumin, and garlic powder, cooking until the spinach is wilted, then remove from heat.
4Wipe the skillet clean. Place one tortilla in the skillet over medium heat. Sprinkle half of the cheese over the tortilla.
5Spread half of the mushroom and spinach mixture over the cheese, then top with another tortilla.
6Cook for 3-4 minutes per side until golden brown and the cheese is melted, then repeat for the second quesadilla.
7Slice into wedges and serve hot with salsa.