Cumin-Spiced Spinach, Tomato, Gouda & Ricotta Quesadillas
About this Recipe
By: Caitlin Greene
These crispy and creamy quesadillas are dairy-free and super easy to make for those looking for a vegetarian or vegan meal that screams “comfort food”! 3 key ingredients are tomatoes, ricotta, and cumin, though you could swap/leave these out if your palette prefers. I served these topped with fresh dill, chives, and some guacamole! Lunch for two done in just minutes. Have you tried this hack yet? Not usually one for trends but this one is just too handy...and you know I love some quesadillas! Feel free to make a regular quesadilla, but make sure you consider how fun this one is to make!
To add a different texture, I used ricotta combined with spinach. Cumin adds a touch of warmth and enhances the flavor of the ricotta. You could choose to use regular dairy cheese if you do not have a preference, and you could also replace the gouda for a different type of cheese - I like the flavor profile the gouda creates, so it was a must for me. Feel free also to use another dark leafy green if you would like.
What You'll Need For This Recipe:
4 gluten-free tortillas
½ cup steamed spinach
½ cup dairy-free ricotta
¾ cup shredded dairy-free gouda
½ cup chopped tomatoes
1 teaspoon cumin
1 teaspoon oregano
Black pepper to taste
- 4 gluten-free tortillas
- ½ cup steamed spinach
- ½ cup dairy-free ricotta
- 1 teaspoon cumin
- 1 teaspoon oregano
- Black pepper to taste
- ¾ cup shredded dairy-free gouda
- ½ cup chopped tomatoes
- Fill the tortilla in quarters - (divide fillings evenly between the tortillas). Lower left: steamed spinach; Upper left: dairy-free ricotta with cumin, oregano and black pepper; Upper right: dairy-free gouda and chopped tomatoes; Lower right: dairy-free gouda
- Fold and heat on both sides for about 1 minute on medium high!
- Lay your tortilla out on a cutting board. Take a knife and make a cut from the middle of the tortilla down to the edge.
- Serve and enjoy!