There is a quaint downtown square in the city where I live. It’s actually one of the last town squares that has all locally owned businesses still up and running. I have to say, I absolutely love that about the city where we live. It keeps our growing city filled with two major universities bustling with life, yet small and cozy at the same time.
We are pretty well known for the coffee shops and small eateries around town, of which there are many to choose from. It feels like every month a new restaurant goes up for business! But I love the old school ones…the ones that have been in business for years and years and who’s families run them.
Right off the square there is a great restaurant just like that called the Greenhouse. It’s been my favorite since college, when I tried their spinach and mushroom quesadilla. It sounds so plain but it is actually incredibly flavorful. I love making it at home because it’s inexpensive to make, quick and doubles easy! In fact, I think I’ll whip up a big batch of these soon for lunches throughout the week.
Of course, if you want a little more bulk, add some meat! Shredded chicken would be wonderful. I’ve also used gluten free tortillas but feel free to use any kind you like. For gluten free, we love the brand Rudi’s.
Ingredients
- 2 tablespoons coconut oil
- 1/2 a large yellow onion, diced
- 1 clove garlic, minced
- 1 1/2 cups spinach
- Salt and pepper, to taste
- A couple shakes of chili powder
- 1 (8 ounce) package of cremini mushrooms, sliced
- 6 count gluten free tortillas
- 8 ounces mozzarella cheese
Instructions
- Melt some coconut oil over medium heat in a large frying pan.
- Add onion and garlic and sauté until softened. Add spinach and mushrooms to the pan and keep cooking until the spinach is wilted.
- Sprinkle with salt, pepper and chili powder to season.
- Line up tortillas and scoop vegetable mixture onto each, spreading to cover the entire tortilla.
- Slice mozzarella thinly and place on top of the mixture.
- Once all the mixture has been spread across tortillas, lay another tortilla on top and carefully transfer to the empty frying pan.
- Allow cheese to melt and outside of the tortilla to become golden brown, then carefully flip to cook the other side.
- Remove from the pan, cut in fourths and serve with salsa, guacamole, and a side of rice and beans!
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Ah! I love Natasha’s style and recipes 🙂 She does such a great job of making everyone comfortable in the kitchen. Must try this! Thanks for sharing.