Vegan-friendly recipe for jalapeno and hummus quesadillas
1 onion – peel, chop finely
2 green pepper – de-seed, slice finely
2 tomatoes – dice (5mm)
1 tin corn kernels
100g swiss chard – cut off ends, slice finely
8 tortilla wraps
1 tin kidney beans – drain and rinse
2 avocado – peel and slice
2 jalapeno – cut off end and slice finely
10g fresh coriander
1 lemon – cut into wedges
olive oil (from your pantry)
salt and black pepper (from your pantry)
Preparation: Prepare all ingredients as indicated above. Set aside these ingredients for the salsa: HALF the tomato, HALF the jalapeno and a QUARTER of the onion.
Salsa: Place these ingredients in a small bowl to make the salsa: the tomato, jalapeno and onion you just set aside in the previous step. Add the fresh coriander, salt, pepper and a glug of olive oil. Mix well. Set aside.
Hummus: Mix the rest of the jalapeno with the hummus and set aside.
Vegetable mixture: Place a few glugs of olive oil in a large frying pan on medium to high heat. Add the rest of the onion and a little salt and sauté for 5 minutes until translucent. Add the green pepper and sauté for another 3 or 4 minutes. Now add the corn kernels, kidney beans and the rest of the tomato. Sauté for another 3 minutes. Lastly, add the swiss chard and cook until wilted, about a minute. Taste to check seasoning and add salt and pepper if needed.
Quesadilla: Place a large frying pan on medium heat on the stove. Cook the quesadillas one at a time. Lay one tortilla wrap out on a chopping board and spread a layer of hummus on it. Add a portion of vegetables on top. Cover with another tortilla to make a “sandwich” or quesadilla. Place the quesadilla in the hot frying pan and dry fry for about a minute. Turn over using a spatula and dry fry the other side for about a minute. You want the quesadilla to be lightly browned and a little crispy. When done, remove and keep warm. Repeat until you have prepared all the quesadillas. Serve immediately.
To serve: Cut the quesadillas into quarters and divide between the plates. Top with sliced avo and salsa. Add a squeeze of lemon juice.
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