Appetizers · Entrees · Mexican · Recipes

Crispy Low Cal Spinach and Artichoke Quesadillas! (Vegan)

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Crispy Low Cal Spinach and Artichoke Quesadillas!

Looking for new, tasty ways to liven up your lunch? I’ve got you covered.You know when you’re in the rut and making the same few things every other day – it’s time to stop that. Thus, in search of a new vegan recipe, I stumbled upon this grand idea.

As I’ve mentioned, quite regularly, I am addicted to Tex-Mex and that does not exclude quesadillas even for a vegan.  Who doesn’t love quesadillas!? (swoons). I definitely love a challenge, and veganizing Mexican food can be pretty tricky.

Creamy, savory, great cheesy taste!

This dish doubles as a quick meal and delicious choice. Believe it or not it’s dairy free and good for you. I KNOW RIGHT? At first I thought I would make sauteed spinach and mushroom quesadillas (which might still happen, so be on the lookout). Then I found a can of artichoke hearts that I’d been itching to use, but couldn’t quite figure out what to make them with. And then it hit me – Spinach and artichoke quesadillas! I can make them creamy and cheesy the vegan way, absolutely perfect.

Perfect healthy spin on a Tex-Mex classic!

With a skillet and a few ingredients you’ll have the perfect lunch/dinner in under 20 minutes. Plus, quesadillas are versatile and so easy to make.  You can switch it up and add/replace as many different ingredients as you want. Go nuts!

 

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Crispy Low Cal Spinach and Artichoke Quesadillas!

Prep Time: 5 min | Cook Time: 15 min | Total Time: 20 min

Author: The Winey Vegan
Recipe type: Appetizer, Entrée
Cuisine: Vegan
Serves: 1-2
Photos by Emily Morris

 

WHAT YOU NEED:

  • Large spinach tortilla wraps
  • 1 can artichoke hearts, drained and chopped
  • 2 Tablespoons olive oil
  • 2 cloves of garlic, minced
  • 1 large yellow onions, chopped
  • 4 big handfuls of fresh baby spinach
  • 1/4 C flour (gluten-free works too!)
  • 1/2 C almond milk (or any non-dairy milk)
  • 3 heaping Tbsp nutritional yeast (this makes it cheesy)
  • 1 tsp soy sauce
  • 1-2 tsp apple cider vinegar (or white wine vinegar)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt & pepper (adjust to your liking)

METHOD:

  1. Start by sauteing the baby spinach in a pan over low heat. Takes about 5 mins to completely cook and reduce. Then transfer to a small bowl and set aside.
  2. Next, saute the onions and garlic in the olive oil over low heat, about 4-5 mins or until translucent.
  3. Add the almond milk, soy sauce, vinegar, spices and nutritional yeast. Then slowly add the flour, continuously stirring until it all forms a thick paste. If the paste is too thick and the flour is not completely mixed then add more almond milk.
  4. Add in the cooked spinach, chopped artichoke hearts and salt & pepper. Once completely mixed, turn off the heat and let the filling cool for a few minutes.
  5. Heat a second skillet to medium heat while you prepare your quesadillas.
  6. Spread a good amount of the spinach and artichoke filling onto only one side (or half) of the tortilla wrap and fold it closed.
  7. Heat the quesadilla in the skillet for about 3 mins on each side until they get crispy and start to brown.
  8. Let them cool and serve!

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