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Quesadilla With Mushrooms


  • 6 whole wheat flour tortillas
  • 100 g mushrooms, sliced
  • ½ cup green (spring) onions
  • ⅓ cup chopped tomatoes
  • ¾ cup finely diced bell pepper
  • 1 tsp finely chopped green chillies
  • ½ bunch (1 cup chopped) spinach
  • ½ tsp garlic powder (or to taste)
  • 1 tsp red chilli flakes (or to taste)
  • Unrefined salt to taste
  • 200 g / ½ cup vegan cheese


Heat a pan. Add all of the vegetables and sauté for 1-2 minutes. Add salt, garlic powder and red chilli flakes.  Continue cooking until most of the juices dry up. Keep the mixture aside. Heat a skillet. Place one flour tortilla on the pan and immediately turn it over. Cook until light golden brown. Turn over and spread cheese over the tortilla. Spread vegetable mixture over the cheese. Cover with another tortilla. Turn over. Cook until the tortilla is light golden brown and the cheese is melted. Cut into quarters.

Serve hot with salsa, vegan sour cream or guacamole.


Use as much or as little of the vegetables as you prefer. You may add other vegetables of your choice.

Instead of vegan cheese, shreddable cheese or nut free cheese may also be used.


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