Roasted Cauliflower Hummus Quesadillas
Servings: 2 large quesadillas
Ingredients
- 2 cups finely chopped cauliflower about 1 small head
- 1 tablespoon high heat oil
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 8 ounces hummus I used roasted red pepper hummus but any kind will work
- 1 bell pepper cored and finely chopped
- 1/2 cup finely chopped red onion about 1/2 small red onion
- 1 cup corn kernels
- 2 cups baby spinach
- 4 burrito size whole grain tortillas
Instructions
- Preheat the oven to 400°F and line a baking sheet with a silicone mat or parchment paper. Add the cauliflower, drizzle with oil and sprinkle with smoked paprika, chili powder and a pinch of salt. Use your hands to toss together until cauliflower is evenly coated in oil and spices. Bake in the oven for 15-20 minutes.
- Meanwhile, warm a large skillet over medium heat. Toast the tortillas for about 3 minutes on each side, until slightly crispy.
- Spread hummus on the inside of each tortilla, topping one side with bell pepper, red onion, corn and baby spinach.
- Once cauliflower is done cooking, add it on top of the baby spinach. Place a tortilla (with hummus on the inside) on top and gently press together. Transfer tortilla back to the skillet and cook for a minute on each side, until heated through. Slice into triangles, serve warm and enjoy!
Notes
Click Here for Nutrition Facts
Nutrition facts are for 1/2 of one quesadilla or 1/4 of recipe. This amount fills me up but my husband eats a whole one so the serving size will depend on the person. Use reduced sodium hummus and/or tortillas if you are concerned about the sodium being too high.