Quickie Cheeseless Quesadillas

By Vegiegail

Ingredients

• 1 XL vegan tortilla or wrap
• I used IndianLife Spinach Wraps (I love love love them)
• 1 large tomato, diced
• 1 small sweet onion, diced
• 1 avocado, cubed or sliced
• 1-2 limes (1 squeeze for veggies, the rest sliced for serving)
• salt + spices to taste
• She uses generous sprinkles of Penzey's Spices 4S (a salted blend of chili and peppered spices)
• 1/3 cup garlic hummus OR vegan refried or mashed black beans
• for pan: 1/2-1 tsp oil (try safflower, extra virgin olive oil) + cooking oil spray (optional)
• Hummus

Details

Servings 2
Adapted from kblog.lunchboxbunch.com

Preparation

Step 1

1. Chop your onion, tomato and avocado. Add to a large bowl along with the spices - be sure to salt a bit and add some spicy or pepper spices. Add a squeeze of lime juice and toss well.

2. Heat the oil in a large skillet over high heat.

3. If using an XL wrap, you can slice in half before adding goodies. Smaller wraps or tortillas can be folded over as they come.

4. Place the tortillas in the oiled pan to warm them and toast the edges a bit. You can even flip once to warm the inside surface if using thick tortillas.

5. Remove the warmed tortillas from pan and slather the hummus or beans over the inside. Then add a generous amount of the avocado mixture. Close the tortilla and carefully place in hot pan. I like to spray a bit of cooking spray on the outer side so that both sides heat up nice and crispy on the edges. Cook 1-2 minutes on each side. Flip carefully. Scoot the veggies back inside the tortilla if any fall out.

6. Serve warm with fresh lime wedges and some additional avocado mix on the side.