Spinach and Mushroom Quesadillas

Course Main Course
 Cuisine Vegan
 Servings 1


  • * 4oz Baby Bella Mushrooms
  • * 1-2 cups Baby Spinach
  • * 3-1/3oz Trader Joe’s Almond Mozzarella Shreds
  • * 1 LaBanderita Carb Counter Low Carb Tortilla Wrap
  • * Pinch of Kosher Salt


  1. Slice mushrooms and sauté in a skillet sprayed with olive oil cooking spray.
  2. Add spinach to the skillet, sautéing until wilted.
  3. Remove vegetables placing them in a bowl and sprinkle with a little kosher salt.
  4. Place a tortilla into a nonstick skillet.
  5. No need for cooking spray. Turn the heat to medium low.
  6. Please add half of the cheese on one half of the tortilla.
  7. Add the cooked vegetables on top of the cheese and sprinkle the remaining cheese on the veggies.
  8. Fold the tortilla over the cheese and vegetables pressing down slightly and cook until golden brown.
  9. Carefully flip the quesadilla over to cook the other side until golden brown.