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Spinach Quesadilla - Vegan Spinach Quesadillas

Spinach Quesadilla – Vegan Spinach Quesadillas

  • Author: Sanchita Dey
  • Total Time: 30 minutes
  • Yield: 4 people 1x
  • Diet: Vegan


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.


Units Scale

For Tzatziki Sauce



  1. 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. 
  2. Mix everything nicely. 
  3. Our homemade tzatziki sauce is ready.
  4. In a frying pan, on a medium flame add olive oil, garlic minced, and saute for 1 minute.
  5. Add frozen corn saute for 1 minute
  6. Add washed spinach leaves.
  7. Keep stirring nicely. Add some sundried tomatoes. Saute everything nicely for 2 minutes on medium flame. 
  8. 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.
  9. Now fold the tortilla wrap.
  10. Add little olive oil to a frying pan, on medium flame fry the tortilla wrap press them with the help of a spatula.
  11. Then flip it over and cook the other side as well.
  12. Take out the wrap .cut it into two halves with help of a knife.
  13. 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!
  14. Our Spinach and Corn Quesadilla is ready to be served with homemade tzatziki sauce.

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  • 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.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Stove-Top
  • Cuisine: Mexican


  • Serving Size: 4 people
  • Calories: 385Kcal
  • Sugar: 7g
  • Sodium: 980mg
  • Fat: 19g
  • Saturated Fat: 7g
  • Trans Fat: 1g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 17g
  • Cholesterol: 28mg

Keywords: spinach and corn quessadilla, Vegetarian spinach quesadilla recipe, Quesadilla recipe