Hummus Quesadilla (Without Cheese)

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

Hummus Quesadilla (Without Cheese)

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.

Course Main Course

Cuisine Dairy-free, Egg-free, Gluten-free, Mexican, Nut-free, Soy-free, Tex-Mex, Vegan, Vegetarian

Keyword hummus quesadilla, no cheese quesadilla, vegan quesadilla

Prep Time 10

Cook Time 15

Total Time 25

Servings quesadillas

Calories 287kcal

Author Nandor Barta

Equipment

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

US Customary - Metric

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.

Video

Nutrition