This recipe is truly inspired by the amount of jalapeno hummus I made the other day. It`s so good that I even packed it in a small lunch box with some cucumbers, falafels and pita bread and took it with me to the office. We don`t waste food at home, so I was looking for the best way to include the leftover hummus and still keep it as the star of the dish. And this is how I came up with the idea of this veggie quesadillas.
Initially I was planning to make them with sweet potato, but they were out of stock in the supermarket (weird I know). So I had to act quick and decide how to substitute. Luckily for me I had a good amount of roasted pumpkin in the fridge waiting to be cooked. And it was easy from there on.
Adding chopped red onion and fresh coriander gave it the kick I was looking for. I served it with extra hummus and some BBQ sauce.
INGREDIENTS: (It makes 3 big quesadillas)
- 6 big tortillas
- 1 cup roasted pumpkin
- 1 can red kidney beans
- handful fresh coriander, chopped
- 1 small red onion, chopped
- 1 1/2 cup jalapeno hummus
- 1 tsp cayenne pepper
- 1 tsp cumin powder
- 1 tsp salt
- olive oil to brush your pan
- Preheat a small pan with a tbsp of olive oil. Add the pumpkin, beans and spices. Cook for 2-3 minutes. Set aside
- Preheat a big pan and brush with little bit of olive oil.
- Take one tortilla and spread hummus on it. Then spread 2-3 tbsp pumpkin and beans, top with chopped onion and parsley and cover with another tortilla also with hummus.
- Place in the pan and cook for a minute on each side.
- Once ready, cut in the middle and then into four squares from each side.