Many of the ingredients we always have in our pantry are versatile so that we can turn them into numerous dishes quickly and one such dish is Spinach Quesadilla – Vegan Spinach Quesadillas with homemade tzatziki sauce. A tortilla is one of these ingredients, which is easily available along with some spinach and corn.
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When I met up with some friends for brunch or a potluck recently, these Vegan Cheese Quesadillas were a huge hit. With just a few ingredients in the kitchen, you can create everything from wraps to burritos to quesadillas – you name it!
There are two types of quesadillas: half and full. They can be filled with plain or vegan cheese, sometimes with meat, beans, or vegetables. When a tortilla is in half, it means that it has been filled and then folded. The term “full” refers to filling tucked between two tortillas, and that’s your choice you can make.
I’ve become a fan of these vegan quesadillas. We can all enjoy the outdoors more with this quick lunch/dinner during the summer. I enjoy how creamily the vegan cheese melts, how crisp the tortillas are, and how intact the corn and spinach filling remains after each bite. This vegan quesadilla recipe is elevated by the homemade vegan tzatziki sauce on top.
Besides, who doesn’t like to top their quesadillas with sauce? I think it’s essential.
About the Spinach Quesadilla Recipe
I’ll be honest – it took me a while to figure out how to measure the right amount of sauce or cheese for each quesadilla. My dipping practices get out of control sometimes, leaving just too little for the last few slices.
This showstopper in this quesadilla game is of course the vegan mozzarella cheese and vegan feta cheese. Surely you cannot eat quesadillas without cheese or sauce, since that would be like eating chocolate ice cream without any chocolate.
It is a little tedious to cook four tortillas since there are four of them. With a few minutes per tortilla, you’re hands-on for at least 30 minutes. The logistics of cooking two per pan seemed a bit complicated to me, but some people seem to do it that way.
Listen to some music, enjoy a glass of wine, and let your mind wander. I think this is a perfect dinner meal, but it can also be enjoyed as a breakfast. Do you agree? Do you prefer breakfast or dinner? It would be great for either situation.
About Tzatziki Sauce Recipe
Also, to accompany this quesadilla I have a bonus recipe also prepared for you which is a recipe for authentic Greek Tzatziki sauce from Paros, the Greek island! The Greek yogurt sauce tzatziki is creamy and has fresh cucumbers, dill, and garlic.
An excellent accompaniment to many Mediterranean dishes, this sauce is versatile. It can also be spread on sandwiches, or used to top warm pitas or quesadillas, or as a dip for your favorites!
For Tzatziki sauce, vegan or greek yogurt is combined with grated or chopped cucumber, olive oil, garlic, lemon juice, Himalayan kosher or normal salt, and dill. I used coconut yogurt in my tzatziki recipe instead of the traditional sheep or goat yogurt used in Greek tzatziki to make it vegan.
The tzatziki sauce is easier to find in stores, and it still has the creaminess and thick consistency you expect. The bright, summery finish comes from mixing fresh mint (optional) and dill with the other traditional ingredients.
This vegan cheese quesadilla is going to do you in! It is hearty, savory, cheesy, drool-worthy, easy, and memorable. There is cheese inside and it is crispy on the outside.
Let’s get started, shall we?
These quesadillas are:
- Super filling
- 6 – Tortilla wraps
- 200gm – Spinach leaves(Washed, cleaned, and remove the stems)
- 12 pieces- Sundried tomato dipped in olive for 2 hours
- 1/2 cup – Fozen or fresh corns
- 2 tbsp – Kalamata black olive (chopped)
- 1 tbsp – Garlic cloves minced
- 6 slices – Vegan or plain Mozzarella cheese
- 1/2 cup – Vegan or plain Feta cheese
- Olive oil for frying or baking (optional)
For Tzatziki Sauce
- 1 tbsp – Dill fresh or dried
- 1 tsp – Garlic minced
- 1 – Cucumber (grated)
- 2 tbsp – Olive oil
- 1 tsp – Black pepper powder
- 2 tbsp – Lemon juice
- Himalayan Pink Salt to taste
- 1/2 cup – Vegan Greek Yoghurt
- 1/2 tsp – Lemon Zest
Check out the Spinach Quesadilla – Vegan Spinach Quesadillas Recipe Video:
How To Make Spinach Quesadilla – Vegan Spinach Quesadillas Recipe Step By Step With Photo:
- Take a few sundried tomatoes and dip them in some olive oil for 2 hours. In a bowl, add vegan greek yogurt, grated cucumber, little garlic minced, grated cucumber, fresh dill, lemon juice, lemon zest, black pepper powder, and himalayan pink salt according to your taste.
- Mix everything nicely.
- Our homemade tzatziki sauce is ready.
- In a frying pan, on a medium flame add olive oil, garlic minced, and saute for 1 minute.
- Add frozen corn saute for 1 minute
- Add washed spinach leaves.
- Keep stirring nicely. Add some sundried tomatoes. Saute everything nicely for 2 minutes on medium flame.
- Take a tortilla wrap, add spinach stuffing as a filling, a few kalamata black olives, some crumbled vegan feta cheese, a little black pepper powder, pink Himalayan salt, mozzarella cheese slices.
- Now fold the tortilla wrap.
- Add little olive oil to a frying pan, on medium flame fry the tortilla wrap press them with the help of a spatula.
- Then flip it over and cook the other side as well.
- Take out the wrap .cut it into two halves with help of a knife.
- If baking then: A baking tray should be lined with parchment paper. Cook at 400°F on a baking sheet covered with parchment paper for around 15 minutes until golden. Then cut them into triangles and have fun!
- Our Spinach and Corn Quesadilla is ready to be served with homemade tzatziki sauce.
Important Suggestion To Keep In Mind
- Corn tortillas could be used in this recipe to make it gluten-free.
- You can brush the tortillas with melted butter and then fry if you are not vegan.
- Squeeze the grated cucumber to remove the water. Making tzatziki sauce creamy requires this step – if you skip it, your sauce will separate due to the water from the cucumbers. The cucumber can be squeezed directly over the sink, or lightly pressed between kitchen towels.
- Take a fair amount of spinach leaves as they shrink a lot after frying so take according to the tortillas you want to make.
Freshly made quesadillas are crispy, gooey, and delicious when they’re hot off the skillet. Leftovers, however, can be stored in an airtight container in the fridge for up to two days.
The quesadillas should be reheated for 5-8 minutes in an oven preheated to 300 degrees.
Of course, I am serving this with homemade tzatziki sauce. Do not skip the sauce it’s so so good with this.
Frequently Asked Questions
Can I bake them?
Yes, of course. A baking tray should be lined with parchment paper. Cook at 400°F on a baking sheet covered with parchment paper for around 15 minutes until golden. Then cut them into triangles and have fun!
What is the variation you can make with quesadillas?
Cubed rotisserie chicken or baked chicken breasts can be used to make a chicken and spinach quesadilla. You’ll need one cup for four tortillas.
Adding grilled shrimp to your quesadilla will give it a smoky, summery taste.
This recipe will transform into an irresistible spinach mushroom quesadilla if you add mushrooms. The only ingredients you need are baby mushrooms sliced and sauteed.
Are spinach quesadillas high in calories?
Approximately 386 calories are contained in each spinach quesadilla.
Is spinach quesadilla healthy?
Quesadillas made with spinach are a delicious and nutritious choice because they are a great source of dairy, leafy greens, and fiber. The green leafy veggie is also rich in vitamins and minerals that boost the immune system, iron levels, and skin health.
Some other spinach recipes you would like on my blog – Healthy Oatmeal Spinach Pancake With Spicy Tofu, Turkish Air Fried Borek | Vegan spinach and cheese rolls | Vegan snacks, Instant Pot Vegan Tuscan Spinach Rigatoni, Vegan Spanish Spinach Croquettes – Air Fried.Print
Note: A rough estimate of nutrition is provided.
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