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    Home > Vegan Entrees

    Easy Hummus Quesadilla Without Cheese

    By Nandor Barta on 02/15/2023 - May contain affiliate links. Please read our disclosure.

    Jump to Recipe Print Pin

    These hummus quesadillas are packed with mushroom, red bell pepper, and onion slices seasoned with fajita spice blend, black beans, and avocado. No cheese is needed, as hummus will be your sticky binder. It is easy to make and so flavorful.

    Several quesadilla triangles filled with black beans, red pepper, avocado slices sprinkled with fresh cilantro in a black board

    Hummus is not only a delicious appetizer to dip your pita bread in. It is so much more. We even collected 25 recipes with hummus, including our favorite hummus pizza. You can find even more quick ideas on what to eat with hummus. Make sure to check it out if you love hummus as much as we do.

    Jump to:
    • What to expect from this recipe?
    • Ingredients
    • Instructions
    • Variations
    • Serving ideas
    • Storing tips
    • More recipes for hummus
    • More oyster mushroom recipes
    • Hummus Quesadilla (Without Cheese)

    What to expect from this recipe?

    You would think of quesadillas as something you need an abundance of cheese for, since their name “queso” means cheese in Spanish. However, there are many creative quesadilla recipes that you can give a try without the cheese.

    If you are looking to try something different, something unique, we recommend giving hummus quesadilla a try. Hummus makes it rich and sticky. It will also act as a binder in place of cheese. Any Mexican or Tex-Mex filling would do, so seasoning the filling with a fajita spice blend makes them absolutely flavorful with a bit of a kick.

    While we used classic hummus, don’t stop there and try it with different flavors like beet hummus, sunflower seeds hummus, harissa hummus (from our falafel platter), or roasted red pepper hummus (from our grazing board).

    Several quesadilla triangles filled with black beans, red pepper, avocado slices sprinkled with fresh cilantro in a black board

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    Ingredients

    To make this yummy cheeseless hummus quesadilla, you need soft tortillas and 6 simple ingredients to make the filling.

    Ingredients of quesadilla in glass bowls like shredded mushroom, chopped white onion, chopped red pepper, black beans, sour cream, hummus, red spice mix and a whole avocado
    • Soft large tortillas – Use your favorite wheat tortilla or gluten-free tortilla brand, or try our flourless grain-free tortillas made of red lentils and buckwheat.
    • Hummus – Use store-bought or homemade. We used our oil-free hummus recipe.
    • Oyster mushrooms – You can choose other types of mushrooms. Here is where to buy them.
    • Red onion
    • Bell pepper
    • Avocado
    • Black beans – We actually like using this canned black bean soup since the black beans there are even more flavorful. Or here is how to cook black beans from scratch.
    • Optional add-ins like salsa, quacamole, sour cream, etc.

    🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

    Instructions

    Preparing the ingredients

    • Shred oyster mushrooms with your hands to “chicken strips”-like pieces. Since they are not a dirty type of mushroom, you only need to trim the end a bit and wipe it with a kitchen cloth. Read on for more info on why and when to clean them and how to prepare them for cooking.
    • Peel and chop onion.
    • Wash and chop the bell pepper.
    • Cut avocado in half. Peel it and slice it.
    • Grab any hummus of your choice.

    Pan-frying the filling

    1. Take a skillet or a frying pan and heat it over medium-high heat. Add oil and shredded oyster mushrooms in one layer (work in batches if you plan to make more servings). Season it with a pinch of salt and black pepper.
    2. Stir with a spatula and fry them until nice and crispy. Push them down with your spatula to get them crispy all around. It took us about 4-5 minutes. Add a dash of (1 teaspoon) olive oil if the oyster mushroom feels too dry.
    Brown mushroom shreds in a white frying pan
    1. Add the chopped bell peppers and onion together. Stir well.
    Brown mushroom shreds, chopped onion and chopped red pepper in a white frying pan
    1. Add fajita spice blend.
    Chopped red pepper, onion and brown mushroom shreds with a spice blend in the middle in a white frying pan
    1. Stir until the spices are covering all ingredients. Fry for an additional 5 minutes.
    Crispy pan-fried chopped red pepper, onion, and mushroom shreds in a white frying pan

    Baking the filling

    There are 11 ways to cook with oyster mushrooms, but if you want, you can bake them in the oven instead of pan-frying. Check out our vegan gyros recipe (see below picture) as well as our fajita veggies recipe (see below picture) where we prepare these same ingredients in a sheet pan or follow the below steps.

    1. Place parchment paper in a sheet pan or use a non-stick baking mat.
    2. Spread the shredded oyster mushrooms, the chopped bell pepper, and onion preferably in one layer.
    3. Preheat oven to 425 Fahrenheit (ca. 218 °C) and bake them for approx. 30 minutes. Watch how it progresses, and flip occasionally to make sure all sides are nicely baked and crispy.

    A quick tip: Don’t mix them. If you feel that the onion and the bell pepper are ready earlier, you can take them out but put the oyster mushrooms back in the oven for more time. It all depends on the size, how large you chop and shred each ingredient.

    Baked bell pepper slices
    Crispy baked shredded oyster mushrooms in a white parchment paper turned into vegan gyro meat
    Baked mushroom shreds

    Making hummus quesadilla

    1. Take a small tortilla and add a generous layer of hummus everywhere.
    A tortilla covered with light brown hummus on a black plate. The fillings are around it like cooked veggies, avocado slices, black beans, more tortilla and more hummus.
    1. Place the pre-cooked filling on top of one-half. And cover it with canned or pre-cooked black beans and avocado slices.
    A tortilla covered with light brown hummus, chopped pan-fried veggies, and avocado slices. Leftover fillings are around it with more tortilla and more hummus.
    1. Fold it in half and gently push it together.
    A folded tortilla on a black plate. The fillings are around it like cooked veggies, avocado slices, black beans, more tortilla and more hummus.
    1. Pre-heat your grill pan over medium heat.
    2. Grill the quesadillas on both sides for approx. 2-3 minutes so in total 5-6 minutes. Brush them with oil if you feel your tortilla is sticking to your grill pan.
    Two folded tortilla is frying on a grill pan.

    Variations

    This hummus quesadilla recipe is just one variation. You can mix and match depending on your taste or what you have in your pantry or fridge. We listed additional yummy options for inspiration:

    • vegan tvp taco meat
    • copycat chipotle sofritas
    • any of the 7 types of oyster mushrooms, or seek out one of these 13 oyster mushroom substitutes.
    • other mushrooms (portobello, button mushrooms, etc.)
    • canned beans (red kidney beans, butter beans, etc.)
    • canned sweet corn
    • jalapeno peppers or other hot peppers
    • hot salsa
    • vegan sour cream
    • guacamole instead of the avocado slices
    • shredded vegan cheese
    • scallion, chives, fresh cilantro
    Several quesadilla triangles filled with black beans, red pepper, avocado slices sprinkled with fresh cilantro in a black board

    Serving ideas

    These quesadillas without cheese are filling on their own, but we also love adding some toppings and sides. Here are some recommendations to turn them into a full-on vegetarian lunch or dinner:

    • sweet potato rice,
    • cilantro brown rice (from our veggie bowl recipe),
    • fresh tomato corn salsa ((from our veggie bowl recipe),
    • chunky salsa sauce,
    • shredded lettuce,
    • vegan nacho cheese sauce,
    • vegan queso dip,
    • lime or lemon
    Stack of quesadilla triangles filled with black beans, red pepper, avocado slices sprinkled with fresh cilantro

    Storing tips

    These hummus quesadillas are usually best served fresh. It is better to store the ingredients separately and assemble them later. Toasted hummus quesadillas may become soggy after 3-4 days even if you store them in an airtight container or wrapped in tin foil.

    You can store oyster mushrooms easily up to a week in the fridge, or at room temperature for 1-2 days. For more tips, read our how to store oyster mushrooms article. The finished dish can be stored in the fridge for up to 3-4 days. Any time later, the hummus will make the tortilla soggy. When you are ready to serve them, reheat them in a frying pan or skillet.

    Several quesadilla triangles filled with black beans, red pepper, avocado slices sprinkled with fresh cilantro in a black board

    More recipes for hummus

    We collected 25 recipes with hummus, as well as 16 quick ideas on what to eat with hummus.

    • Baked and sliced pizza from above on white parchment paper topped with hummus, cherry tomatoes, purple onion slices, green and black olives, melted cheese and fresh basil leaves.
      Mediterranean Hummus Pizza
    • Lot of items in a white board including falafel balls on top of lettuce leaves, charcoaled pita breads, grated cucumber in yoghurt sauce, orange hummus, olives, chopped green red salad, light brown sauce, cherry tomatoes, orange peppers, sliced cucumber, breadsticks and crackers.
      The Ultimate Falafel Platter with Hummus, Tahini, Tzatziki & More

    More oyster mushroom recipes

    You can find several delicious oyster mushroom recipes, or check out one from the below list:

    • Black cast iron skillet with slightly brown red and green bell pepper strips and red onion slices.
      Fajita Veggies (Chipotle Copycat)
    • The Best Places To Live in the U.S.
    • 15 Outstanding Watkins Glen Restaurants
    • 2 white bowls with thick brown stew, lentils, chopped veggies and a couple of dumplings. The remaining stew is in a red-white Dutch oven.
      Vegan Stew with Dumplings

    THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.  

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    Several quesadilla triangles filled with black beans, red pepper, avocado slices sprinkled with fresh cilantro in a black board

    Hummus Quesadilla (Without Cheese)

    Nandor Barta
    These hummus quesadillas are packed with mushroom, red bell pepper, and onion slices seasoned with fajita spice blend, black beans, and avocado. No cheese is needed, as hummus will be your sticky binder. It is easy to make and so flavorful.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Main Course
    Servings 4 quesadillas
    Calories 287kcal

    Equipment

    • Non-stick frying pan (10.5 inch / 26 cm)
    • our Cast-iron Skillet by UnoCasa
    • Grill pan

    Ingredients
     
     

    Pan-fried veggie filling

    • 1 Tbsp Olive oil
    • 7 oz Oyster mushrooms
    • 1 Onion (small)
    • 1 Bell Pepper
    • 1 Tbsp Fajitas spice mix to make a homemade spice mix, visit our fajita veggies recipe

    Other add-ins

    • 4 Small tortillas or try our flourless grain-free tortilla recipe
    • 12 Tbsp Homemade hummus
    • 4 Tbsp Black beans
    • ½ Avocado
    • 8 Tbsp Vegan sour cream
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    Instructions
     

    Prepare the ingredients

    • Shred oyster mushrooms with your hands to "chicken strips"-like pieces.
    • Peel and chop onion.
    • Wash and chop the bell pepper.
    • Cut avocado in half. Peel it and slice it.
    • You can use store-bought brands for hummus and sour cream or try our homemade recipes (vitamix hummus and vegan sour cream)

    Pan-fry the veggie filling

    • Take a skillet or a frying pan and heat it over high heat. Add oil and shredded oyster mushrooms in one layer (work in batches if you plan to make more servings). Season it with a pinch of salt and black pepper.
    • Stir with a spatula and fry them until nice and crispy. Push them down with your spatula to get them crispy all around. It took us about 4-5 minutes. Add a dash of (1 teaspoon) olive oil if the oyster mushroom feels too dry.
    • Add the chopped bell peppers and onion together with the fajita spice mix. Stir until the spices are covering all ingredients. Fry for an additional 5 minutes.

    Bake the veggie filling

    • Alternatively, you can bake them in the oven. Check out our vegan gyros recipe as well as our fajita veggies recipe where we prepare everything in a sheet pan or follow the below steps.
    • Place parchment paper in a sheet pan or use a non-stick baking mat. Spread the shredded oyster mushrooms, the chopped bell pepper, and the onion, preferably in one layer. Preheat oven to 425 Fahrenheit (ca. 218 °C) and bake them for 30-40 minutes. Watch how it progresses, and occasionally flip to ensure all sides are nicely baked and crispy.
    • We usually don't mix them. If you feel that the onion and the bell pepper are ready earlier, you can take them out but put the oyster mushrooms back for more time. It depends on the size, and how large you chop and shred each ingredient.

    Assemble and grill

    • Take a small tortilla and add a generous layer of hummus everywhere.
    • Place the pre-cooked filling on top of one-half. Add canned pre-cooked black beans and avocado slices on top.
    • Fold it in half and gently push it together.
    • Pre-heat your grill pan over medium heat.
    • Grill the quesadillas on both sides for approx. 2-3 minutes so in total 5-6 minutes. Brush them with oil if your tortilla is sticking to your grill pan.
    • Cut into triangles and serve them with your favorite toppings: sour cream, more guacamole, salsa sauce etc. For more recommendations, see Notes.
    Tried this recipe? Can we see it?Please share a picture with us by uploading an image to Pinterest below ours.

    Video

    Nutrition

    Nutrition Facts
    Hummus Quesadilla (Without Cheese)
    Amount Per Serving (1 quesadilla without futher toppings)
    Calories 287 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 2g13%
    Polyunsaturated Fat 3g
    Monounsaturated Fat 8g
    Sodium 378mg16%
    Potassium 627mg18%
    Carbohydrates 34g11%
    Fiber 8g33%
    Sugar 4g4%
    Protein 10g20%
    Vitamin A 1006IU20%
    Vitamin C 43mg52%
    Calcium 65mg7%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
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