Veggie hummus quesadillas are a great opportunity to bring together a lot of flavour into a delicious, crispy bite. There is the savoury, garlicky taste of the hummus that pairs well with a mild nutty Yellow or Italian Oyster mushroom. There is a bit of sweetness from the bell pepper to contrast with the fried onions. Then, there's the creamy avocado slices and sour cream to top off a yummy meal.
Take a skillet or frying pan and heat it over medium heat. Add oil and shredded mushrooms in one layer. Season it with a pinch of salt and black pepper.
Stir with a spatula and fry them until crispy all around (about 5-8 minutes). Add 1 tsp olive oil if the mushrooms feel too dry.
Add chopped bell peppers and onion together with the spice mix. Stir and fry another 5 minutes.
Bake the veggie filling
Place parchment paper in a sheet pan. Spread the shredded mushrooms, bell pepper and onion in one layer. Preheat oven to 425 F (220 C) and bake for 30 mins.
Assemble and grill
Take a tortilla and cover with hummus. Place pre-cooked filling on one half. Add pre-cooked black beans and avocado slices on top.
Fold in half and push together.
Grill both sides 3 minutes each side, brushing with oil if necessary. Cut into quarters and serve with toppings.
Recipe Note
ADAPTED FROM: My Pure Plants. "Easy Veggie Hummus Quesadillas Without Cheese." MyPurePlants.com. 2022.
