Quick 15-Minute Spinach,Corn and Mushroom Quesadillas

Quick 15-Minute Spinach,Corn and Mushroom Quesadillas

These easy Spinach, Corn, and Mushroom Quesadillas make the perfect quick meal for busy weeknights. Packed with nutritious vegetables, garlic, and melted cheese, this vegetarian quesadilla recipe is both satisfying and delicious.

The savoury filling combines fresh spinach, sweet corn, and earthy mushrooms in crispy tortillas with gooey cheese. Perfect for lunch, dinner, or meal prep - ready in just 15 minutes!

Great for: Quick dinners, school lunches, meal prep, and kids' meals.

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Ingredients

  • 1 cup corn (frozen works well)
  • 2 cups sliced mushrooms
  • 2 cups baby spinach, chopped
  • 1 tbsp chopped garlic
  • 1/2 onion, finely chopped
  • Salt and pepper to taste
  • Dried herbs (like oregano or thyme)
  • 1 cup grated cheddar and gouda cheese
  • Chilli flakes (optional)
  • Avocado oil or other cooking oil
  • Tortillas for the quesadillas

Method

  1. Heat a small amount of avocado oil in a pan over medium heat. Add the chopped onion and garlic and sauté until fragrant.
  2. Add the corn and sliced mushrooms to the pan. Sauté for a few minutes until the mushrooms begin to soften. Stir in the spinach and cook until it wilts.
  3. Once the vegetables are cooked, remove the pan from the heat. Add the grated cheddar and gouda cheese, salt, pepper, dried herbs, and optional chilli flakes. Stir until the cheese is just beginning to melt and everything is combined. This is your quesadilla filling.
  4. Place a tortilla in a clean pan over medium heat. Spread half of the filling evenly over the tortilla. Fold the tortilla in half and cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Repeat with the remaining filling and tortillas.
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