I have been eating more plantbased meals for about two years, and follow the 80/20 rule - 80% whole foods such as fruits, veggies, and whole grains, and 20% soul foods like pizza, cookies and wine, which I enjoy completely guilt-free.
Since my husband does not necessarily follow a plantbased diet (but enjoys many of the vegetarian/vegan dishes I create!), I often make us the same dinner but with variations. For example, when I cook quesadillas, Greg's will have grilled chicken, cheese, and veggies. I'll use the same veggies but substitute hummus for cheese and eliminate the meat.
The hummus lends a creamy flavor, especially when heated, and offers protein. I load up on veggies - peppers, onion, mushrooms and chopped spinach. The end result is delicious, filling and I honestly don't even miss the cheese! Give it a try if you're looking for a healthier version of a quesadilla for lunch or dinner. I eat it as described below, but you could also add your favorite dips - like salsa or a homemade guacamole with smashed avocado & lime juice.
Ingredients
2 whole grain tortillas
hummus, any flavor
1 green pepper, thinly sliced
1 red pepper, thinly sliced
1/2 of an onion, thinly sliced
handful of baby bella mushrooms, sliced
handful of spinach, chopped
cumin, to taste
chili powder, to taste
Directions
{1}
In a large skillet on high heat, saute peppers, onions and mushrooms in olive oil. Add cumin and chili powder. Cook until softened and slightly browned.
{2}
Spread a thin layer of hummus on both tortillas. In another large pan, drizzle a little olive oil over medium-high heat. Add one tortilla, hummus side up.
{3}
Top the tortilla with the peppers, onions and mushrooms. Sprinkle spinach all over the veggies. Top with the second tortilla, hummus side down.
{4}
Flip the quesadilla until both sides are golden brown. Slice into triangles, serve & enjoy!
