Easy Homemade Baked Spinach Mushroom Quesadillas

Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins
Difficulty: Easy | Servings: 4

A delicious and healthy twist on classic quesadillas! These baked spinach and mushroom quesadillas are packed with flavor, protein, and fiber—perfect for a quick lunch or dinner.

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Ingredients

• 8 medium whole wheat tortillas

• 1 ½ cups shredded mozzarella cheese (or Mexican blend)

• 1 cup baby spinach, chopped

• 1 cup mushrooms, sliced

• ½ cup red onion, finely diced

• 1 clove garlic, minced

• 1 tsp olive oil

• ½ tsp cumin

• ½ tsp paprika

• ¼ tsp chili powder (optional)

• Salt & pepper to taste

• Cooking spray or extra olive oil for brushing

Optional Add-ins:

• ½ cup black beans, drained & rinsed

• ¼ cup corn kernels

• ½ cup cooked chicken (shredded)

• 2 tbsp Greek yogurt or sour cream (for serving)

• Salsa or guacamole (for dipping)

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Instructions

1. Prep the Filling

• Heat olive oil in a pan over medium heat.

• Add onions and sauté for 2 minutes until translucent.

• Add garlic, mushrooms, and spinach. Cook for 3-4 minutes until mushrooms soften and spinach wilts.

• Season with cumin, paprika, chili powder, salt, and pepper. Mix well and remove from heat.

2. Assemble the Quesadillas

• Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

• Lay out 4 tortillas on the baking sheet.

• Sprinkle ½ cup cheese evenly on each tortilla.

• Divide the spinach-mushroom mixture among the tortillas.

• Add any extra fillings (beans, corn, chicken) if using.

• Top with remaining ½ cup cheese and cover with the remaining tortillas.

• Lightly brush the tops with olive oil or spray with cooking spray for crispiness.

3. Bake

• Bake for 10-12 minutes until cheese melts and tortillas turn golden.

• Carefully flip each quesadilla halfway through (optional for extra crispiness).

4. Serve

• Remove from oven, let cool for 1-2 minutes, then slice into wedges.

• Serve with Greek yogurt, salsa, or guacamole.

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Nutritional Information (Per Serving)

Calories: 320 | Protein: 15g | Carbs: 38g | Fiber: 6g | Fat: 12g | Sodium: 480mg

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Tips & Variations

• Gluten-free? Use corn or almond flour tortillas.

• Vegan? Swap cheese for dairy-free cheese and add tofu.

• Spicy kick? Add jalapeños or hot sauce.

• Meal prep? Store in an airtight container for up to 3 days and reheat in the oven.

Enjoy your Baked Spinach & Mushroom Quesadillas—a perfect balance of crunch, cheesiness, and nutrients!