I have had a hectic week and even went to friends funeral today. I mentioned this friend because I mentioned her in an earlier post how she inspired me to create my Samosa Muffins recipe and sadly she passed away.

Vegan Quesadilla with Hummus and vegetables

She had been a vegetarian for over 50 years and vegan for a long time. In her eulogy, they said she had entertained over 10,000 people in her home for the last 20 years.

She was such an inspiration and she is sadly missed. Coming home I feel exhausted and just wanted to prepare a simple and easy recipe. I decided to update the photos of my Vegan Hummus Quesadilla recipe which was originally written April 4, 2014.

Vegan Quesadilla with Hummus and Vegetables

Even though quesadillas are traditionally made with wheat tortillas, cheese, and vegetables. I have used Engine 2 Brown Rice tortilla or my new favorite La Tortilla factory’s teff wraps, hummus and vegetables this time. You can substitute with corn tortillas instead and your favorite vegan such as Daiya.

How To Make Vegan Quesadillas With Hummus And Vegetables

  • Spread hummus over tortilla, top with vegetables on one half over on top of the hummus, then fold in half.
  • Heat a large non-stick skillet over medium heat and spread lightly with coconut oil cook on both sides until crispy.

You are welcome to make my favorite hummus, Roasted Fennel Hummus or use a store-bought version. The vegetables I added were, cucumber, tomato, avocado, roasted red bell pepper, and red onion. It tasted amazing and it was healthy and filling.

I cooked them in a skillet that I lightly spread with coconut oil until crisp. I must say these quesadillas were eaten in no time. This is definitely a great breakfast, lunch, dinner or snack recipe.

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Categories

Nutrition

(Per portion)
  • Energy: 150 kcal / 627 kJ
  • Fat: 8 g
  • Protein: 6 g
  • Carbs: 18 g

Cooking Time

  • Preparation: 5 min
  • Cooking: 5 min
  • Ready in: 10 min
  • For:
  • 4 Servings

Ingredients

Instructions

  1. Spread hummus over tortilla, top with vegetables on one half over on top of the hummus, then fold in half.
  2. Heat a large non-stick skillet over medium heat and spread lightly with coconut oil cook on both sides until crispy.
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.