Spinach and Mushroom Quesadilla


20 minutes

Serving size

2 people


2 Carbonaut Original Tortillas or Carbonaut Original Gluten-Free Tortillas
1 tbsp + 2 tsp Olive oil, divided
1 cup Sliced button mushrooms
2 cloves Garlic
2 cups Loosely packed baby spinach
1/8 tsp Salt
1/8 tsp Ground black pepper
3 tbsp Red salsa
1 cup Mexican style shredded cheese

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.


  1. 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.
  2. Add the garlic and spinach to the mushrooms. Reduce the heat to medium, stir, and cook until the spinach is wilted, about 2 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Remove the quesadilla from the pan and repeat the process to make the second quesadilla.
  8. 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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