Originally posted August 30, 2012

Mushroom & Spinach Tortilla Cups

Mushroom & Spinach Tortilla Cups by alchemisty

These are a good (and much more healthy) quesadilla alternative--quick, tasty, easy. They're a cross between a taco and an enchilada, baked in the oven. You can make it in a mini-loaf pan or a mega-muffin pan, or medium-sized ramekins.


  • 1/2 red onion, chopped
  • 2 large portobellos, diced (or 16 oz button mushrooms, chopped)
  • 6 oz baby spinach
  • 1 zucchini, chopped
  • 6 corn tortillas
  • 1 cup shredded pepper jack cheese, divided
  • cooking spray
  • 1-2 avocados, diced
  • 4-6 grape tomatoes, quartered
  • store bought salsa verde
6 small servings


1. preheat the oven to 450.

2. saute the red onion, zucchini and mushrooms in some canola oil until tender.

3. toss sauted vegetables in a large bowl with the spinach and 1/2 C cheese.

4. heat the tortillas on a stove and then press them into the mega-muffin or mini-loaf cups. fill each cup with vegetable mixture. top with extra cheese. bake for 7 minutes or until cheese is melted.

5. mix together the avocado and grape tomatoes with 2 T salsa verde. Spoon over baked cups. serve.

30 minutes



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Adapted from

Martha Stewart Everyday Food

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