Description
Enjoy these Vegan Spinach Quesadillas filled with eggplant and cheesy goodness! Perfect for any meal, they’re quick and satisfying—try them today!
Ingredients
Scale
- 4–6 gluten-free tortillas
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 large eggplant, chopped into small cubes
- 6 oz fresh spinach, roughly chopped
- 1/2 tbsp oil
- Vegan cheese sauce (or store-bought vegan cheese)
Instructions
- Heat oil in a non-stick skillet over medium heat. Add diced onion and sauté until translucent.
- Stir in eggplant, garlic, balsamic vinegar, soy sauce, red wine, and spices; cover and cook for 12-15 minutes until eggplant is soft.
- Add spinach to the skillet; stir and cook until wilted (about 30-60 seconds).
- Assemble by placing filling on one half of each tortilla, drizzle with vegan cheese sauce, then fold.
- Cook each quesadilla in the skillet for 2-3 minutes per side until golden brown.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla (approx. 150g)
- Calories: 210
- Sugar: 3g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg