Beet, Spinach and Raspberry Quesadilla with Goat Cheese and Avocado
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5 from 2 votes

Beet, Spinach and Raspberry Quesadilla with Goat Cheese and Avocado

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Mexican
Servings: 4 servings
Calories: 728kcal
Author: Jessica Randhawa


  • 4 large flour tortillas
  • 10 oz. fresh spinach
  • .5 lemon juiced
  • 1/2 red onion, sliced thin
  • 4 cooked beets, chopped
  • 1 large avocado, pitted and chopped
  • 2 cups mozzarella cheese
  • 4 oz. goat cheese
  • 1 cup fresh raspberries
  • olive oil


  • Heat a large skillet over medium high heat and add the spinach and lemon juice (you may have to cook spinach in batches). Reduce heat to medium low and cover with a lid. Once spinach has wilted, remove lid, stir and remove from heat. Use a wooden spoon to squeeze out any water that collected while steaming.
  • On a large working surface lay out your flour tortillas. Start by spreading the goat cheese evenly between the four tortillas, followed by the red onion, beets, avocado, mozzarella, cooked spinach and fresh raspberries. Gently fold quesadilla closed and pressed lightly.
  • Heat large skillet over medium heat, adding 1-2 teaspoons of olive oil to the pan. Add folded quesadilla to your skillet, flipping once and cooking until each side is lightly crisp and golden brown (approximately 2 minutes each side).
  • Repeat for each quesadilla. Serve warm.


Calories: 728kcal | Carbohydrates: 97g | Protein: 27g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 57mg | Sodium: 1843mg | Potassium: 1422mg | Fiber: 18g | Sugar: 62g | Vitamin A: 7600IU | Vitamin C: 45mg | Calcium: 488mg | Iron: 5.9mg
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