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This vegan quesadilla recipe comes together in just 30 minutes, and makes 2 quesadillas – about 8 individual pieces. Feel free to double or triple the recipe if you’re feeding a big crowd!
INGREDIENTS
- ½ onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 Roma tomato, chopped
- ½ cup corn (fresh or frozen)
- 1 cup spinach, chopped
- 2 whole-wheat or gluten-free tortillas
- ⅓ cup Hope Foods Jalapeño Cilantro Hummus
- ½ cup black beans, drained and rinsed
- 1 avocado, mashed
- Salsa and cilantro, for topping
INSTRUCTIONS
- In a medium skillet, add a little water (or oil, if using) over medium heat. Add onion; cook for 3-4 minutes, until they start to become translucent. Add bell pepper; cook for 5 minutes. Add tomato and corn; cook for 5 more minutes. Add spinach; cook until wilted, about 1 minute.
- Place a tortilla flat. On one half of the tortilla, add half of the hummus; spread evenly. Add half of the vegetables and ¼ cup black beans on top of the hummus.
- Fold the tortilla in half.
- In the same skillet, add the quesadilla. Over medium heat, cook for 2-3 minutes on each side, until slightly crispy.
- Remove; cut into 4 even pieces.
- Repeat with the other tortilla and the rest of the fillings.
- Serve with mashed avocado, salsa, and fresh cilantro.
