Easy Vegetarian Quesadilla Recipe

If you are looking for an easy lunch or dinner idea, look no further! 

Today’s Easy Vegetarian Quesadilla Recipe is a Mediterranean inspired meal idea. 

It is so easy to make and takes about 10 minutes from start to finish. 

As with a lot of my recipes you can modify this recipe depending on your tastes. 

If olives aren’t your thing feel free to skip them. If you don’t like hummus you can switch it up and use a different spread or skip it. 

To make this quesadilla healthier try using a whole grain tortilla. 

I love rotating between this Mediterranean Vegetable Sandwich, Chickpea Salad Sandwich, today’s Easy Vegetarian Quesadilla Recipe and these Falafel Sliders. 

Recipe Ingredients You’ll Need

• Tortillas: I like to use whole wheat tortillas but you can use any of your favorite tortillas for this or even use pita bread!
• Hummus: I love a spread of hummus on my quesadilla. You can use my homemade Lemon Hummus recipe, Lebanese Hummus or even try Baba Ghanoush.
• Cheese: The cheese in this quesadilla is feta cheese and Mozzarella cheese.
• Vegetables: I added sun-dried tomatoes and spinach but any variety of veggie works great in this including regular tomatoes.
• Olives: I like adding kalamata olives to this quesadilla. If you don’t like olives skip them!
• Herbs: Fresh herbs are the perfect finishing touch. Try fresh parsley.

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How to Make this Vegetarian Quesadilla

Step 1: Spread Hummus: In a medium skillet heat 1 tablespoon olive oil and sauté the spinach until wilted. Drain and set aside.

Lay the two tortillas on a cutting board. Spread a very thin layer of hummus or tzatziki on each tortilla.

Step 2: Add Veggies: Split the spinach, sun-dried tomatoes, olives, feta and mozzarella between the two tortillas. Fold over the empty side of the tortilla to enclose the fillings in the quesadilla.

Step 3: Cook Quesadilla: Brush the top of the quesadilla with a light coating of oil, then carefully flip it with a spatula. Heat a medium skillet over medium heat.

Add the quesadilla to the skillet and let the quesadilla cook until it begins to get crispy, about 2 minutes.

Brush the top with a a small amount of olive oil and flip the quesadilla. Cook utnil the second side is golden and crispy. Remove from the skillet and let cool for 1-2 minutes. Slice the quesadilla with a sharp knife. Serve with fresh parsley and tzatziki.

Ways to Modify this Quesadilla

• Spread: This quesadilla works great with a variety of spreads like Roasted Red Pepper Hummus, Easy Lebanese Hummus, Lemon Hummus and Lemon Feta Dip.
• Vegetables: You can use a variety of vegetables in this recipe like roasted red peppers, bell peppers, red onion, sun-dried tomatoes and radish. 
• Cheese: I like feta cheese and mozzarella cheese in this recipe but goat cheese would work great too. 
• Protein: Protein is a nice addition to a quesadilla. I especially like shredded chicken, shrimp or salmon. 
• Greens: I added spinach to this quesadilla but you could try arugula or kale. 
• Other Ingredients: Some other additions that would be nice are banana peppers, pepperoncinis or artichokes.

What to Serve with this Quesadilla

• Salad: Salads are always a great pairing with quesadillas. I really like this Mediterranean Bean Salad, Lemon Arugula Salad with Pine Nuts, Summer Orzo Pasta Salad or this Easy Lebanese Salad.
• Side Dishes: If you like to pair vegetable side dishes with a quesadilla then you should try these Lebanese Green Beans, Turmeric Roasted Cauliflower or these Mediterranean Roasted Vegetables 
• Potatoes: Another great addition to this meal is potatoes. I often make Gouda Smashed Potatoes, Air Fryer Twice Baked Potato, Spicy Lebanese Potatoes or Lemon Cilantro Roasted Potatoes. Another great thing to serve this chicken over is Creamy Polenta.