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Day 2 Dinner Recipe

Veggie Quesadilla with Hummus

2 whole wheat tortillas, (burrito size) per person
1 – 1 1/2 cups salad
hummus (store bought or see easy recipe below)
3 pimento stuffed olives

Hummus:
1 cup garbanzo beans
1 tablespoon tahini
3 finger pinch of salt
1/8 teaspoon ground cumin
3 dashes cayenne
1 tablespoon lemon juice
3-5 tablespoons water

To make the hummus, combine garbanzo beans, tahini, salt, cumin, cayenne and lemon juice in a food processor or blender. While the mixture is processing, add the water 1 tablespoon at a time to keep the mixture moving. Process until the mixture is smooth.

Lay two tortillas on a large cutting board. Spread a generous layer of hummus on one tortilla and then cover with approximately two handfuls of salad. Press the salad into the hummus. This will help the veggies stay in place when you are cooking the quesadilla. Spread a thinner layer of hummus on the second tortilla. Thinly slice three olives and evenly place on the second tortilla. Place the second tortilla on top of the first tortilla and press gently to adhere.

Heat a skillet over medium high heat. Place the tortillas in the pan and cook until the tortilla crisps slightly and develops some toasted brown spots, approximately 3 minutes. Flip it carefully with a spatula and cook the second side the same way. Remove it using a spatula and slide onto a cutting board. Let cool for a few minutes and then cut into quarters. Enjoy!