I often default to quesadillas when I am out of time, out of other options or pretty much whenever I can create any other excuse to make them. Yes, the quesadilla name may imply cheese but my version, as always, is vegan. I am sure I have said this before but no cheese is needed when you can use hummus. Trust me on this. Hummus, cooked in a sandwich, tastes absolutely fantastic and it will even do a decent job at holding the sandwich together.
The recipe for one of my versions is below. But feel free to create your own. The principle is simple: cook hummus in bread.
- 3 shallots thinly sliced
- 6 medium portobello mushrooms thinly sliced
- 2 tablespoons olive oil
- Salt and freshly ground black pepper as needed
- 1 avocado sliced
- 2 large tortillas
- 4 tablespoons hummus
- Fresh arugula
Heat the olive oil in a skillet over medium heat.
Add the shallots and cook, stirring occasionally, until the shallots are translucent. About 3 minutes.
Add salt and black pepper (adjust to taste).
Add the mushrooms and cook until most of the juice is reduced.
Spread 2 tablespoons of hummus over one side of a tortilla.
Add half of the sautéed mushrooms over the hummus and fold the tortilla in half.
Cook both sides in a skillet until each side gets a nice crust with slightly charred spots (alternatively, cook in a panini maker).
Repeat for the second quesadilla.
After they are cooked, open the fold briefly to add the avocado slices and fresh arugulas.