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When you think quesadillas, I know you automatically think of cheese but not anymore! I was skeptical making a “hummus quesadilla” for the first time. I’m pretty sure I even told me husband don’t have high hopes when I served dinner that night but both of our eyes lit up at how delicious it was!
The base of the quesadilla is hummus. Grab your favorite or make some at home. I love lemon hummus so that’s what I use. As always, make sure to check the ingredients and avoid preservatives and added processed sugars. Always try to buy organic and the less ingredients, the better!
For your wraps, look for (if not gluten-free) 100% whole wheat without too many added ingredients and preservatives. I stay away from wraps that contain carrageenan, which is commonly used in foods as a thickening agent. If you google carrageenan, you’ll see some controversial opinions on if this additive is safe or not so I like to avoid it.
Did you know that bell peppers are packed with vitamin C? Specifically, red peppers are highest in vitamin C because they are on the vine the longest. All colors are also a great source of vitamin A, folate and fiber among more vitamins and minerals.
This recipe calls for 3 cups of spinach which is a great serving of vitamins K, A, C as well as folate, iron and calcium and I’m only naming a few! We love spinach in our household because of its nutritional benefits.
I’m ALL about quick and easy dinners and this one definitely fits that description. All you do is chop and sauté your veggies, assemble the wrap and heat it up on a pan! I like to transfer the sautéed veggies to a plate when they’re done and reuse the same pan for the quesadillas.
You’ll notice I REALLY don’t like doing dishes! This dinner takes less than 30 minutes and it’s so filling. It’s so versatile as well so you can add more veggies, maybe throw in some beans for extra protein or swap out mashed avocado for homemade guacamole! This recipe make about 2 large quesadillas so if you have more people to serve, simple double the ingredients! Enjoy!
Hummus Veggie Quesadillas
Vegan 2 servings
1 medium onion1 bell pepper3 cups spinach 1/2-3/4 cup hummus 2 cloves garlic1-2 tbsp olive oil 1 avocado Handful of cilantro Salt and pepper to taste
Instructions:
- Chop onion and pepper. Sauté with garlic and olive in in a large pan on med-low for about 5-7 minutes. Stir frequently. Add spinach and cook for an additional 2-3 minutes, until spinach is cooked. Add salt and pepper.
- Assemble your quesadillas. Use about 4 heaping tablespoons of hummus per quesadilla (or more if you want). Spread evenly on your wrap. On one side of your wrap, add the onions, peppers and spinach. On the other side, add mashed avocado (about half an avocado) and cilantro.
- Heat up on pan on med-low until lightly browned on both sides.
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