Mushroom & Spinach Quesadillas

Prep time: 10 minutes 

Cook time: 10 minutes 

Serves: 4

Ingredients:

• 5 cups fresh spinach, roughly chopped 

• 2 tablespoons extra virgin olive oil 

• 800g mushrooms of choice (I use button or portobello)

• 1/2 teaspoon sweet paprika or chipotle powder

• Simply Wholesome Pantry Mexican One Pot Recipe Base 

• 1/2 teaspoon sea salt 

• 1 teaspoons cracked black pepper 

• 2 cups grated cheese (eg. Monterey Jack, Mexican blend or Colby cheese)

• 4x 20cm flour tortillas 

To serve:

• Sour cream 

• Guacamole 

• Tomato salsa (with some red onion and coriander)

• Fresh lime 

Method:

1. Place a large frying pan onto medium heat. Pour in the spinach and add 1-2 tablespoon water to the bottom of the pan. Let it cook, stirring, for 2-3 minutes, until completely wilted. Remove and set aside. 

2. Turn the heat to high. Heat 2 tablespoons of olive oil in a pan. Add the mushrooms and cook for 2-3 minutes, stirring occasionally, until cooked and starting to brown. Sprinkle sweet paprika or chipotle powder and stir through. 

3. Stir in the Simply Wholesome Pantry Mexican One Pot Recipe Base. Season with sea salt and cracked black pepper. Mix well and let it simmer for a couple of minutes. Add the spinach back to the pan and stir through the mushrooms. 

4. Lay out the flour tortillas. Evenly distribute the mushroom and spinach mixture over half of each tortilla. Sprinkle a generous amount of grated cheese on top. Fold the tortillas in half, creating a semi-circle.

5. Place a clean frying pan onto medium heat.  Place the quesadillas in the pan and cook until the cheese melts and the tortillas turn golden brown, approx. 1-2 minutes each side. Flip halfway through.

6. Slice the quesadillas into wedges. Serve with sides of sour cream, guacamole, tomato salsa (with red onion and coriander), and a squeeze of fresh lime.