Paleo Spinach Quesadilla
Looking for a healthy, grain-free twist on a classic favorite? This Paleo Spinach Quesadilla is a nutritious and delicious option that’s packed with flavor and perfect for any meal! Made with a simple almond flour and arrowroot tortilla batter, these quesadillas are light, gluten-free, and dairy-free, making them an ideal choice for paleo enthusiasts and those with dietary restrictions. The filling combines sautéed spinach, garlic, and the cheesy umami goodness of nutritional yeast for a satisfying plant-based boost. Quick to prepare in just 30 minutes, these quesadillas are crisped to golden perfection and can be enjoyed warm for breakfast, lunch, or dinner. Serve them with your favorite dips or as a standalone meal for a wholesome, flavor-packed treat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Arrowroot powder
- 0.25 cup Coconut milk (canned, full-fat)
- 2 large Eggs
- 2 cups Spinach
- 2 teaspoons Coconut oil
- 2 tablespoons Nutritional yeast
- 1 clove Garlic (minced)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Coconut oil (for skillet)
Instructions
In a medium bowl, combine almond flour, arrowroot powder, coconut milk, eggs, and a pinch of salt. Whisk until smooth to create the tortilla batter.
Heat a nonstick skillet over medium heat and lightly coat with 1 teaspoon of coconut oil. Pour 1/4 cup of the batter onto the skillet and spread it into a thin circle (like a crepe). Cook for 2-3 minutes or until the edges lift slightly, then gently flip and cook for another 1-2 minutes. Remove from skillet and repeat with remaining batter to make 4 total tortillas.
In a separate pan, heat 2 teaspoons of coconut oil over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
Add spinach to the pan and sauté for 2-3 minutes until wilted. Stir in nutritional yeast, salt, and black pepper. Cook for an additional minute and remove from heat. Set aside to cool slightly.
Spoon the spinach mixture onto one half of each tortilla. Fold the tortillas over to form quesadillas.
Return the skillet to medium heat and lightly grease with oil if needed. Cook each quesadilla for 2-3 minutes on each side until golden and heated through.
Slice the quesadillas in half and serve warm. Enjoy!
Nutrition Facts
Calories |
1234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.6 g | 134% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1398 mg | 61% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 6.1 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 317 mg | 24% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 803 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
