Spinach and Mushroom Quesadilla

Ingredients
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Welcome to our mouthwatering low carb spinach and mushroom quesadilla! Packed with flavor, this quesadilla is sure to satisfy your comfort cravings.
The fresh spinach and sautéed mushrooms provide a nutritious and flavorful filling, while the vegan cheese melts perfectly to create a deliciously gooey texture. And because we’re using our low carb tortillas, you can enjoy all the savory goodness without the guilt. Plus, it’s a great way to get in your daily dose of veggies in a fun and delicious way and perfect for a quick lunch or dinner.
Ingredients
Directions
- Heat 1 tablespoon of olive oil in a large nonstick skillet set over medium-high heat. Add the sliced mushrooms and saute until softened, about 3 minutes.
- Add the garlic and spinach to the mushrooms. Reduce the heat to medium, stir, and cook until the spinach is wilted, about 2 minutes.
- Stir the salt, ground black pepper, and salsa into the vegetables. Cook for 1 minute longer, remove from the heat, and transfer vegetables to a small bowl.
- Wipe out the skillet. Return the skillet to medium-high heat and pour in 1 teaspoon of olive oil, swirling to coat. Place 1 tortilla in the skillet.
- Top one half of the tortilla with half of the mushroom and spinach mixture and ½ cup of shredded cheese. Use a large spatula to fold the tortilla in half over the filling. Lightly press down on the quesadilla with the spatula.
- Cook until the bottom half of the quesadilla is golden brown, about 2 to 3 minutes. Use the spatula to flip the quesadilla over and cook the other side until it's golden brown and the cheese is melted, about 2 to 3 minutes more.
- Remove the quesadilla from the pan and repeat the process to make the second quesadilla.
- Use a sharp knife or pizza cutter to cut each quesadilla into quarters. Serve warm with salsa and guacamole, if desired.
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