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!

  • 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
  1. 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.
  2. 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.
  3. Fold the tortilla in half.
  4. In the same skillet, add the quesadilla. Over medium heat, cook for 2-3 minutes on each side, until slightly crispy.
  5. Remove; cut into 4 even pieces.
  6. Repeat with the other tortilla and the rest of the fillings.
  7. Serve with mashed avocado, salsa, and fresh cilantro.

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