Name: Chipotle Hummus Quesadillas
Prep time: 25 min
Total time: PT30 MINTUES
Ingredients: 1 8-oz. container oil-free hummus (such as Oasis Zero Fat or Cedar’s Fat-Free); 2 chipotle chiles in adobo sauce, finely chopped; 1 12-oz. package frozen unseasoned Mexican or Southwest corn blend; 1 15-oz. can no-salt-added black beans, rinsed and drained (1½ cups); ½ cup sliced scallions; 12 6-inch corn tortillas; 1 cup fresh salsa; ½ cup chopped fresh mango

Prep-time: 25 minutes / Ready In: 30 mintues
Makes 6 quesadillas
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These colorful vegan quesadillas are perfect for nights when you need to throw together a quick dinner. Grocery store staples are transformed into a mouthwatering feast and a smoky chipotle hummus adds creaminess to this queso-free finger food. Served with a fruity mango salsa that only requires two ingredients, this party on a plate is a comforting and quick meal that you’ll return to again and again.

Tip: If you can’t find a frozen Mexican or Southwest corn blend, use 2 cups of frozen roasted corn and ½ cup of chopped fresh red bell pepper.

By Nancy Macklin, RDN, Sep 7, 2021

Ingredients

1 8-oz. container oil-free hummus (such as Oasis Zero Fat or Cedar’s Fat-Free)
2 chipotle chiles in adobo sauce, finely chopped
1 12-oz. package frozen unseasoned Mexican or Southwest corn blend
1 15-oz. can no-salt-added black beans, rinsed and drained (1½ cups)
½ cup sliced scallions
12 6-inch corn tortillas
1 cup fresh salsa
½ cup chopped fresh mango

Instructions

In a small bowl stir together hummus and chipotle chiles; mix well. In a large skillet cook frozen vegetables over medium 5 to 6 minutes or until crisp-tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in black beans and scallions; cook 1 to 2 minutes or until heated through.
Spread hummus on six tortillas. Top with vegetable mixture and remaining tortillas, pressing lightly.
Heat a nonstick griddle over medium. Cook quesadillas, in batches, 4 to 5 minutes or until browned, turning once. Keep warm on a baking sheet in a 200°F oven while cooking remaining quesadillas. Cut into wedges.
Stir together salsa and mango. Serve with quesadillas.

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9 Comments

Comments (9)

(5 from 5 votes)

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Mandee Owen1 week ago

Brand new to WFPB eating.
This is DELICIOUS.

Kelly3 months ago

You might want to add a link to your no oil added hummus recipe for those of us who can’t find either of the two branded products you mention. Just a thought! I’m going to make that and then make this Mango salsa anyone?

Forks Over Knives3 months ago

Hi Kelly,
Great idea, we’ve added the link to our recipe in the ingredients list. Thanks for the suggestion!

Coby10 months ago

What do you mean by “salsa”? It means sauce, but what sauce?

Nancy9 months ago

Just google “salsa” there are many types of salsa. Just don’t buy the kind with many preservatives….try pico de gallo that is fresh made in the deli section

salman1 year ago

I cooked this for my housemates; Showcasing vegan cooking at its best! TY for the recipe!

Trina Thames2 years ago

Yum

Allyson2 years ago

Wow! I have found my go to quesadilla!!! The stars of this are truly the chipotle chiles in the adobo sauce mixed with the hummus! Amazing smokey flavor! The chipotle chiles can be spicy like mentioned in the other comment, but I was able to remove some of the seeds for less spice. Still amazing flavor. I used the Mrs. Dash southwest mix with no salt added, and I air fried another mix of vegetables. The other vegetable mix was broccoli, green bean, onion, zucchini, and carrot and it came out with a nice char on it. I will 100% be making these again.

Lydia2 years ago

These were -very- tasty – albeit just a bit spicy with the chipotle chiles! We’ll definitely make them again and again.

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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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