Vegetarian Quesadilla with Spinach
This Vegetarian Quesadilla recipe is one of my go-to busy weeknight dinner recipes when I’m looking for something healthy, satisfying, and totally delicious. The perfect easy quesadilla recipe for a busy Taco Tuesday!
This Vegetarian Quesadilla with Spinach is made with Trader Joe’s items and loaded with healthy fillings, including my absolute favorite Trader Joe’s High Protein Veggie Burger (see product info below). No meat necessary to achieve a super filling, ultra delicious, crispy, cheesy quesadilla! I serve this vegetarian quesadilla with refried pinto beans, tortilla chips, and salsa.
Servings
2-4
Ready In:
30 Min
Good For:
Lunch, Dinner
(Makes 2 medium-sized Quesadillas)
Vegetarian Quesadilla Ingredients
- 6 tbsp avocado oil
- 4 medium flour tortillas
- 3/4 cup organic spinach, chopped
- 1/2 cup organic cilantro, chopped
- 1 1/2 cups Monterey Jack cheese, shredded (or cheese blend of choice)
- 1/4 cup Trader Joe’s Organic salsa
- 1 Trader Joe’s hi-protein veggie burger (see photo)
- 1 tsp Trader Joe’s ‘Everything but the Elote’ Seasoning or Taco Seasoning
- 1/4 tsp kosher salt
- 1 ripe organic avocado
- 1 lime, sliced into wedges
Step by Step Instructions
Step 1
Heat 2 tbsp oil in a medium non-stick skillet over medium heat. Place frozen veggie patty in pan and cook until just beginning to sizzle (about 3 minutes), then flip and repeat on the second side. Once patty has defrosted, use a spatula to break apart and crumble. Season with Trader Joe’s Everything but the Elote seasoning (or taco seasoning) and cook for an additional 2-3 minutes. Set aside.
Step 2
Wipe any crumbs from skillet. Add 2 tbsp oil and heat over medium-low. Place one tortilla in pan. Add half the cheese, half the crumbled veggie patty, half the spinach, 1/3 the cilantro, and half the salsa. Place a tortilla on top and continue to cook until the first side is brown and cheese is beginning to melt, about 4-5 minutes. Flip and repeat on second side.
Step 3
Set quesadilla aside on a warm plate or in a warming drawer and repeat the process for the second quesadilla.
Step 4
When the second veggie burger quesadilla is ready, slice each quesadilla into 6 equally sized wedges. Top with sliced avocado, cilantro, and salt. Serve with lime wedges.
Hungry for more Trader Joe’s recipes? I got you. Try my Cheater Chicken Enchiladas (aka Trader Joe’s Taquito Enchiladas)!
Vegetarian Quesadilla with Spinach
Ingredients
- 6 tbsp Avocado Oil, divided
- 4 Medium Flour Tortillas
- 3/4 cup Organic Spinach, chopped
- 1/2 cup Organic Cilantro, chopped
- 1 1/2 cups Monterey Jack Cheese, shredded (or cheese blend of choice)
- 1/4 cup Trader Joe's Organic Salsa
- 1 Trader Joe's Hi-Protein Veggie Burger (see photo)
- 1 tsp Trader Joe's 'Everything but the Elote' Seasoning (or Taco Seasoning)
- 1/4 tsp Kosher Salt
- 1 Ripe Avocado, sliced
- 1 Lime, cut into wedges
Instructions
- Heat 2 tbsp oil in a medium non-stick skillet over medium heat. Place frozen veggie patty in pan and cook until just beginning to sizzle (about 3 minutes), then flip and repeat on the second side. Once patty has defrosted, use a spatula to break apart and crumble. Season with Trader Joe's Everything but the Elote seasoning (or taco seasoning) and cook for an additional 2-3 minutes. Set aside.
- Wipe any crumbs from skillet. Add 2 tbsp oil and heat over medium-low. Place one tortilla in pan. Add half the cheese, half the crumbled veggie patty, half the spinach, 1/3 the cilantro, and half the salsa. Place a tortilla on top and continue to cook until the first side is brown and cheese is beginning to melt, about 4-5 minutes. Flip and repeat on second side.
- Set quesadilla aside on a warm plate or in a warming drawer and repeat the process for the second quesadilla.
- When the second veggie burger quesadilla is ready, slice each quesadilla into 6 equally sized wedges. Top with sliced avocado, cilantro, and salt. Serve with lime wedges.
