Vegan Spinach and Tomato Breakfast Quesadilla
The Vegan Spinach and Tomato Breakfast Quesadilla is a savory and protein-packed morning meal. Fresh spinach, diced tomatoes, and vibrant vegetables are combined with dairy-free cheese for a melty and satisfying quesadilla. Nutritional yeast adds a cheesy flavor without dairy.
INGREDIENTS
- 2 whole wheat or spinach tortillas (choose a vegan option)
- 1 cup fresh spinach leaves
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup diced bell peppers (any color)
- 1/4 cup dairy-free shredded cheese (such as vegan cheddar or mozzarella)
- 1 tablespoon nutritional yeast (optional, for added flavor)
- Salt and pepper to taste
- Cooking spray or oil for cooking
INSTRUCTIONS
In a non-stick skillet, heat a small amount of cooking spray or oil over medium heat.
Add the diced red onion and bell peppers. Sauté for a few minutes until they start to soften.
Add the diced tomatoes and cook for another 1-2 minutes until the tomatoes release their juices.
Add the fresh spinach leaves to the skillet and cook until they wilt. Season with salt and pepper to taste.
Remove the skillet from heat and set aside.
Place one tortilla on a clean surface.
Sprinkle half of the dairy-free shredded cheese on one half of the tortilla.
Spoon the cooked vegetable mixture over the cheese.
Sprinkle nutritional yeast over the vegetable mixture for extra flavor (if using).
Sprinkle the remaining half of the dairy-free shredded cheese over the vegetables.
Fold the other half of the tortilla over the fillings to create a half-moon shape.
In a clean skillet, heat another small amount of cooking spray or oil over medium heat.
Carefully transfer the filled tortilla to the skillet and cook for 2-3 minutes on each side, or until the tortilla is crispy and the cheese is melted.
Remove the quesadilla from the skillet and let it cool for a minute before slicing into wedges.
Serve:
- Enjoy the Vegan Spinach and Tomato Breakfast Quesadilla as a flavorful and satisfying breakfast option
TIPS
Customize the fillings by adding ingredients like sliced mushrooms, avocado, or vegan sausage.
You can use a panini press or sandwich press to make the quesadilla if you prefer.
NUTRITION VALUE
- Calories: Approximately 300-350 kcal per quesadilla (varies based on portion size and ingredients)
- Carbohydrates: Around 40-45g per quesadilla
- Protein: About 10-12g per quesadilla (vegetables and dairy-free cheese contribute to the protein content)
- Dietary Fiber: About 6-8g per quesadilla (vegetables and whole wheat tortilla contribute to the fiber content)
- Healthy fats from vegetables and cooking oil
- Vitamins and minerals from a variety of vegetables
