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
120ml hummus
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)

How to
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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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.