Quesadilla With Mushrooms


  • green (spring) onions
  • tomatoes – diced
  • bell pepper – diced
  • green chilies – finely chopped
  • ½ bunch spinach – chopped
  • 100 gms mushrooms – sliced
  • salt to taste
  • garlic powder to taste
  • red chili flakes to taste
  • 6 flour tortillas
  • 200 gms vegan cheese


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

Serve hot with salsa, vegan sour cream or guacamole.

Tip- Use as much or as little of the vegetables as you prefer. Add any other vegetables of your choice.

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