Vegan Hummus Quesadillas

The versatility of the quesadilla is almost unlimited. Kids love them (so do big people)! Great fast lunch or cut them up for a party dish with more salsa and guacamole for dipping.  

  • Hummus, your favorite or homemade (pages 87-88)
  • Pico de Gallo (page 258) or salsa (pages 254-257)
  •   Fresh flour or whole-wheat tortillas

Heat non-stick griddle or skillet to medium-high, using no oil. Spread hummus on tortilla and top with a couple of tablespoons of salsa. Try not to get sauce too close to edge of the tortilla where it will leak out and make a mess on your grill. Fold tortilla in half and place on grill or pan. When tortilla is golden brown, flip and brown the other side. Serve while warm.

Categories

AllVegtablesTofu, Beans & PeasSauces, Dip & GraviesBreads, Muffins & Breakfast

Tags

TomatoStirfry

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Delicious food!
My very favorite cookbook.
Rethinking "Vegan!"
A must have for every kitchen!
Informative, versatile and
teeming of recipe inspiration.
Full of easy and deliciously
fun recipes!

About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.