Spinach & Mushroom Quesadillas

Sometimes a girl just needs a touch of comfort food, and for me comfort food often involves tortillas. This is kind of sneaky comfort, though, since the tortilla is made of brown rice. Try whatever kind of healthy tortilla strikes your fancy such as whole wheat, spelt, or sprouted grain.

More nice than naughty, these quesadillas are also loaded with a simple blend of spinach, mushrooms, onions and garlic. My mouth is now watering from just typing ‘spinach, mushrooms, onions and garlic’. Oh my!

Then, I held it all together with a quesadilla sauce made from soy milk and nutritional yeast. It’s ooey and gooey and so lip smacking! Plate it up with some pico de gallo and guacamole and you have a delectable fiesta.

Spinach & Mushroom Quesadillas

by Vegucated Kitchen

Ingredients

  • 4 large burrito size healthy tortillas (brown rice pictured)
  • 2 cups sliced mushrooms
  • 4 cups spinach, chopped into bite-sized pieces
  • 1/2 onion, thinly sliced
  • 2 cloves garlic
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon salt

For the quesadilla sauce

  • 1 cup nutritional yeast
  • 1/2-1 cup soy milk, start with 1/2 cup add more as needed
  • 1/4 cup of pickled jalapeño juice (brine from the jar) or more water and 5-10 dashes of tabasco
  • 1 teaspoon soy sauce
  • 2 tablespoons arrowroot powder, disolved in a few tablespoons of water

Instructions

Heat the tortillas according to package instructions.

In a skillet over high heat add enough water to cover the bottom the pan.

When the water simmers, add the onions and mushrooms and sauté until softened, about 5 minutes.

Add the spinach, garlic and seasonings. Stir to incorporate. Cover and simmer until spinach wilts. Remove from heat and set aside.

In a medium saucepan combine the nutritional yeast and enough of the soy milk to produce a smooth but thick liquid once whisked together.

Bring to a simmer over medium high heat stirring occasionally.

Add the jalapeño juice, soy sauce. Stir and simmer about 6 minutes until the mixture starts to thicken slightly.

Add the arrowroot and water mixture. Stir and simmer until a thick nacho cheese sauce consistency is achieved. Taste and adjust seasoning. Add more soy milk if needed to adjust consistency. Ideally the sauce will be thick enough to stay on a tortilla when spread, but still oozy.

Allow the sauce to cool slightly. Spread a large spoonful onto a tortilla and spread it around.

Spoon about a 1/2 cup of the spinach and mushroom mixture onto half of the tortilla.

Fold the opposite half of the tortilla over on top of the spinach mixture and cut the half moon of tortilla into triangle wedges using a pizza cutter.

Serve with pico de gallo and guacamole.

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