Summer Vegetable Hummus Quesadillas
Summer Vegetable Hummus Quesadillas- made with zucchini, corn, and bell pepper, these quesadillas are the perfect quick and easy summer meal!
If it’s as hot outside where you live as it is here in Georgia then you’re probably trying to avoid turning your oven right now. I’m right there with ya. Stovetop and/or grilling are the cooking methods of choice at the moment and I’m trying my best to come up with ideas with that in mind. Enter: quesadillas.
Let me tell you, if you haven’t tried hummus in your quesadillas yet, now is the time. Especially if you’re looking to avoid or eat less dairy. It’s creamy texture of is the perfect stand-in for cheese. It melts just enough to help the tortillas stick together and hold those delicious fillings in. In this case, we’re stuffing our quesadillas full of summer’s best vegetable bounty, including zucchini, corn, and sweet bell peppers.
How to Make Summer Vegetable Quesadillas
Besides keeping your house from getting too hot, the main benefit of these quesadillas is that they are so easy to make!
- Sauté your veggies in a skillet.
- Top both of your tortillas with a layer of hummus then add cooked vegetables, feta (I used vegan feta), and herbs.
- Press the tortillas together then warm in the skillet over medium heat until light golden brown.
- Slice and serve!
The Best Hummus to Use
While you can use any flavor of hummus that you might enjoy, I high recommend my sundried tomato hummus because it brings in that umami flavor that will guarantee you won’t miss the meat or cheese in these quesadillas.
If you prep it in advance or use store-bought hummus then this meal comes together in less than 30 minutes. It’s truly the perfect quick and easy meal when you don’t feel like cooking. I hope you enjoy them as much as we do!
Summer Vegetable Hummus Quesadillas
Ingredients
- 1 tablespoon extra virgin olive oil
- ½ red onion, finely chopped
- 1 bell pepper, cored and finely chopped
- 1 zucchini, diced
- 1 cup corn kernels, fresh or frozen and defrosted
- 1 cup sundried tomato hummus
- ½ cup crumbled vegan feta
- 1 teaspoon dried basil, or 2 tablespoons fresh
- 4 large tortillas
Instructions
- In a large skillet, warm olive oil over medium heat. Add onion, zucchini, bell pepper and corn. Cook until vegetables are softened, stirring intermittenly, for about 7-10 minutes.
- On the inside of each tortilla, spread 1/4 cup of the sundried tomato hummus. Top two of them with cooked vegetables then sprinkle with feta and basil. Place the inside of the other tortillas on top then transfer back to the skillet to warm on each side until light golden brown. Repeat with the second quesadilla. Slice into triangles, serve warm and enjoy!
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lovely idea! just wondering do you buy the tortillas or do you have a recipe for homemade? Ive only ever bought them so dont know if they are easy to make or not
Thanks Annette! I’ve only bought tortillas but I’m sure they aren’t too difficult to make seeing how you don’t really need them to rise so there’s no need for yeast or proof time. That might be something I tackle in the future though! :)
Wow, this looks amazing. What tortilla wrap are you using ?
Thanks Robert! They’re Siete’s grain-free burrito wraps (made with chickpea flour). I also like Alvarado Street Bakery’s sprouted wheat tortillas but any kind will work! :)