These quesadillas are a snap to make and great for a crowd because the vegetables can be prepped beforehand and refrigerated. There’s no cheese in them but we promise no one will ever know. They are sure to make any vegan simultaneously feel satisfied and south of the border. Delicioso!

Notes: Feel free to cut corners by using your favorite prepared hummus and prepared taco seasoning mix. Also, we made the recipe for 10 because quesadillas are great for a party. In addition to lunch, they also make a perfect appetizer when cut into smaller sections.

Serves 10

Ingredients

 

For the hummus:

1 15-ounce can chick peas

½ cup lemon juice

4 cloves garlic

2 tablespoons tahini

Salt and freshly ground pepper to taste

¾ cup roasted red peppers

 

For the taco seasoning:

2 teaspoons ground cumin

2 tablespoons chili powder

2 teaspoons garlic powder

1 teaspoon onion powder

½ teaspoon red pepper flakes

1 teaspoon oregano

1 teaspoon paprika

 

For the quesadillas:

1 large red onion, chopped

7 scallions (both green and white sections), chopped

4 tomatoes, diced; or the equivalent amount of your favorite salsa

½ bunch cilantro, chopped

3 avocados, sliced; or 4 cups of your favorite guacamole

20 flour tortillas

10 ounces of hummus (see ingredients above) or 1 10-ounce container of store-bought roasted red pepper hummus

Taco seasoning (see ingredients above) or 1 package of prepared taco seasoning mix

2 15-ounce cans organic black beans, drained; or equivalent amount of home-cooked black beans, rinsed and drained

2 12-ounce containers Tofutti Sour Cream for topping

 

Method

  1. Preheat oven to 200 degrees.
  2. Lightly spray a baking pan with olive oil or grapeseed oil and place in preheated oven to warm.
  3. Chop onion, scallions and ¾ of the cilantro separately and set aside.
  4. Slice avocado and set aside. Or prepare your guacamole recipe of choice.
  5. Mix 1 teaspoon taco seasoning with hummus and set aside.
  6. Pre-heat a skillet on medium low with a few drops olive oil.
  7. Spread two tortillas with the taco-seasoned hummus and place one, hummus side up, on the skillet. Starting with a layer of black beans, generously sprinkle with onion, scallions, tomatoes or salsa, and cilantro. Sprinkle a little more taco seasoning on top and cover with the second tortilla, hummus side down. Heat on skillet for 3 minutes, turn and heat other side for 3 minutes or until tacos are lightly browned. Transfer to casserole in oven to stay warm, covering casserole with a damp kitchen towel. Repeat steps 6 and 7 until you have 10 quesadillas.
  8. To serve, cut each quesadilla in quarters with a pizza cutter and place quarters on a platter, garnished with remaining cilantro and sliced avocado on top. Serve with “sour cream” on the side.