Spinach and Mushroom Quesadillas
Description:Do you need a 10-minute, healthy dinner? Then this recipe is a great choice – and it's easy on the budget! If you don't need these to be gluten-free, make these quesadillas with whole-wheat tortillas.
Serving Size:1 quesadilla
Nutritional Facts:Calories: 290.0
Total Fat: 11.0g
Saturated Fat: 2.3g
- Heat the olive oil in a non-stick pan over medium-high heat. Add the mushrooms and spinach, and sauté for about 5 minutes, until the spinach wilts. Add the garlic and sauté for 30 seconds. Remove the mixture from the pan and set aside in a bowl.
- Spray the pan with cooking spray. Place 1 tortilla in the pan and spread ¼ of the spinach-mushroom mixture on one half of the tortilla. Mix the two types of cheese together and spread ¼ cup cheese over the spinach-mushroom mixture. Fold the tortilla in half. Cook for 1-2 minutes. Flip the tortilla and cook for 1-2 more minutes, until golden brown. Cut your quesadilla into triangles.
- Repeat procedure for remaining 3 quesadillas.
1 tablespoon olive oil
2 cups white mushrooms, diced
4 cups fresh baby spinach
1 clove garlic, minced
½ cup reduced-fat, mozzarella cheese, shredded
½ cup fat free shredded mozzarella cheese
4 gluten-free whole-grain tortillas (such as LaTortilla factory gluten-free wraps)