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Easy Vegetarian Quesadilla Recipe

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Easy Vegetarian Quesadilla Recipe is a simple lunch, dinner or appetizer. This mixes Mediterranean ingredients like spinach, sun-dried tomatoes, kalamata olives, feta cheese and tzatziki sauce to create a unique and delicious quesadilla. 

Easy Vegetarian Quesadilla Recipe with tzatziki sauce.

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

Easy Vegetarian Quesadilla Recipe ingredients.

WHAT INGREDIENTS ARE IN THIS EASY VEGETARIAN QUESADILLA RECIPE?

  • WHOLE GRAIN FLOUR TORTILLAS

  • HUMMUS

  • CHEESE: FETA AND MOZZARELLA CHEESE

  • SUN-DRIED TOMATOES

  • KALAMATA OLIVES

  • FRESH SPINACH 

  • FRESH PARSLEY

  • TZATZIKI SAUCE 

Easy Vegetarian Quesadilla Recipe on a white plate.

HOW DO YOU MAKE A GREEK STYLE QUESADILLA?

In a medium skillet heat 1 tablespoon olive oil and saute 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.

Split the spinach, sun-dried tomatoes, olives, feta and mozarella between the two tortillas.

Fold over the empty side of the tortilla to enclose the fillings in the quesadilla.

Easy Vegetarian Quesadilla Recipe ingredients on a tortilla.

Optional: 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.

Easy Vegetarian Quesadilla Recipe on a cutting board.

HOW CAN I MODIFY THIS VEGETARIAN 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.

Easy Vegetarian Quesadilla Recipe with feta cheese.

WHAT SHOULD I SERVE WITH THIS MEDITERRANEAN 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

Easy Vegetarian Quesadilla Recipe with logo.

Easy Vegetarian Quesadilla Recipe

Yield: 2
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Easy Vegetarian Quesadilla Recipe is a simple lunch, dinner or appetizer. This mixes Mediterranean ingredients like spinach, sun-dried tomatoes, kalamata olives, feta cheese and tzatziki sauce to create a unique and delicious quesadilla. 

Ingredients

  • 2 whole-grain flour tortillas (about 8″ diameter)
  • 3 teaspoons extra-virgin olive oil, for brushing {optional}
  • 1/4 cup of hummus or esti Authentic Greek Tzatziki
  • 1/2 cup Heinen's crumbled feta cheese
  • 1/4 cup mozzarella cheese, shredded
  • 1/4 cup of Heinen's sun-dried tomatoes, drained
  • 1/4 cup of kalamata olives, halved
  • 1 cup Heinen's fresh spinach, sautéed
  • 2 tablespoons fresh parsley, chopped
  • etsi Authentic Greek Tzatziki for serving

Instructions

    In a medium skillet heat 1 tablespoon olive oil and saute 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.

    Split the spinach, sun-dried tomatoes, olives, feta and mozarella between the two tortillas.

    Fold over the empty side of the tortilla to enclose the fillings in the quesadilla.

    Optional: 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.

Notes

I like to use one tortilla and fold it over in order to make it easier to flip the quesadilla.

The olive oil isn't necessary but does help to keep the quesadilla from sticking and also helps get the outside nice and crispy.

Feel free to mix up the cheese. I added some mozzarella cheese to help hold everything together inside the quesadilla.

Today’s post is sponsored by Heinen’s. As always, opinions are 100% my own. 

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san

Friday 11th of February 2022

I just made these, I used kale because we like it better than spinach. I made the first ones per the recipe, no tzatziki, my husband doesn't do cukes. Then I left off the olives on the second ones. Really really good!

san

Saturday 2nd of April 2022

@san, I was going to use Kale too, and my husband hates cukes...

Julia

Sunday 13th of February 2022

Love the changes you made! I will have to try that. Thanks for sharing.

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