Plantbased Quesadillas

 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!