There’s something undeniably comforting about a warm, melty quesadilla, especially when it’s filled with vibrant vegetables and a punch of flavor. This Spinach & Tomato Quesadilla with Pesto is a delightful twist on the classic, combining fresh Roma tomatoes, baby spinach, and creamy vegan cheese, all enveloped in a crispy tortilla. Whether you’re looking for a quick lunch, a satisfying snack, or a fun dinner idea, this recipe has you covered. Plus, it’s easy to customize based on what you have on hand!

Why You’ll Love This Recipe

This Spinach & Tomato Quesadilla with Pesto is not only incredibly delicious but also packed with nutrients. You’ll fall in love with the combination of fresh ingredients that come together to create a rich and satisfying dish. The creaminess of the vegan mozzarella, the saltiness of the feta, and the aromatic notes of pesto make every bite a burst of flavor. It’s quick to prepare, making it perfect for busy weeknights or lazy weekends. Plus, it’s versatile enough to pair with your favorite sides or dips!

What You’ll Gather

1 Roma tomato – thinly sliced
3/4 cup fresh baby spinach
1/4 cup vegan pesto (more or less as desired)
1/2 cup vegan mozzarella shreds (I like Follow Your Heart or Miyokos)
1/4 cup vegan feta crumbles (optional)
2 large tortillas (gluten-free if desired)

Gear Checklist

Non-stick skillet – Perfect for frying the quesadilla to crispy perfection.
Spatula – For flipping and serving your quesadilla.
Cutting board – A must for slicing your tomatoes.
Knife – To chop and slice your ingredients.

Cooking Spinach & Tomato Quesadilla with Pesto: The Process

Step 1: Prepare Your Ingredients

Start by slicing the Roma tomato thinly and washing the fresh baby spinach. If you’re using vegan feta, crumble it into smaller pieces.

Step 2: Assemble the Quesadilla

On one half of each tortilla, spread a layer of vegan pesto. On top of the pesto, layer the spinach, followed by the sliced Roma tomatoes. Sprinkle the vegan mozzarella shreds generously over the vegetables. If using, add the vegan feta crumbles on top.

Step 3: Fold and Cook

Carefully fold the tortilla in half, covering the filling. Heat a non-stick skillet over medium heat and place the quesadilla in the skillet. Cook for about 3-4 minutes on one side until golden brown and crispy.

Step 4: Flip and Finish Cooking

Using a spatula, gently flip the quesadilla and cook for another 3-4 minutes on the other side. You want the cheese to melt and the tortilla to develop a beautiful golden color.

Step 5: Slice and Serve

Once cooked, remove the quesadilla from the skillet and let it cool slightly. Slice it into wedges and serve warm with extra vegan pesto or your favorite dipping sauce.

Customize for Your Needs

Swap out the Roma tomato for other varieties like grape or cherry tomatoes.
Add other vegetables such as bell peppers, onions, or mushrooms for more flavor and texture.
Experiment with different vegan cheeses like cheddar or pepper jack for a spicy kick.
For a protein boost, consider adding black beans or tofu.

Behind-the-Scenes Notes

This Spinach & Tomato Quesadilla with Pesto is perfect for meal prep! You can easily make a batch ahead of time and store them in the fridge. Just reheat on a skillet when you’re ready to eat. The combination of fresh ingredients means that you can enjoy this dish any time of the year, taking advantage of seasonal produce. If you’re feeling adventurous, try using homemade vegan pesto for an extra layer of flavor!

Keep-It-Fresh Plan

To keep your quesadilla fresh, store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave before serving. If you’ve made a batch for later, you can freeze them! Wrap each quesadilla tightly in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to a month. Just thaw and reheat when you’re ready to enjoy!

FAQ

Can I use regular cheese instead of vegan cheese?

Absolutely! Feel free to use regular mozzarella or feta if you prefer. Just keep in mind that it won’t be a vegan dish anymore.

How can I make this quesadilla gluten-free?

Simply use gluten-free tortillas, which are widely available in grocery stores. They work perfectly for this recipe.

What can I serve with this quesadilla?

This quesadilla pairs wonderfully with a side salad, guacamole, or salsa. For a heartier meal, you could serve it alongside Slow Cooker Mexican Quinoa Bake.

Can I make this quesadilla ahead of time?

Yes! You can assemble the quesadilla ahead of time and store it in the fridge. Just cook it when you’re ready to eat for the best taste and texture.

Final Bite

This Spinach & Tomato Quesadilla with Pesto is a delightful blend of flavors and textures that will leave you craving more. Whether you’re enjoying it for lunch, dinner, or as a fun snack, every bite is sure to satisfy. With its simple preparation and endless customization options, this recipe is one you’ll return to time and again. So grab your ingredients, heat up that skillet, and get ready to enjoy a scrumptious meal that celebrates the goodness of fresh produce!