Spinach Mushroom Hummus Quesadilla

This easy Spinach Mushroom Hummus Quesadilla makes a healthy and delicious lunch or dinner that can be made in just 15 minutes! (vegetarian, gluten-free option)

Your lunch is about to get a super delicious upgrade!

It's easy to make a really tasty, satisfying lunch in just 15 minutes with an easy quesadilla. I tend to forget about quesadillas, but they truly are so underrated. They're delicious, quick, and so easy to make!

This spinach mushroom hummus quesadilla is stuffed with sautéed veggies and hummus - adding filling fiber and plant-based protein, plus melty cheese because melty cheese is just the best! All packed into a whole grain tortilla, you've got a delicious, easy and satisfying meal in no time!

I usually like to use corn and whole wheat blend tortillas for my quesadillas - they're both tasty and nutritious! If you need a gluten-free option, I recommend Siete almond flour tortillas. They're tasty and work beautifully here.

I serve my quesadillas with guacamole and salsa, but they're also delicious with some plain Greek yogurt or sour cream. Enjoy!

Did you make this recipe? Please leave a star rating in the comments!

Spinach Mushroom Hummus Quesadilla

Print Recipe

This easy Spinach Mushroom Hummus Quesadilla makes a healthy and delicious lunch or dinner that can be made in just 15 minutes! (vegetarian, gluten-free option)

• Author: Kaleigh
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 2 quesadillas 1x
• Category: main dish
• Method: stovetop
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

• 1 tsp olive oil
• ¼ small onion, thinly sliced
• ¼ cup cremini mushrooms, sliced
• 1 cup baby spinach
• 4 tortillas* (I like the corn and whole wheat blend)
• ½ cup hummus (I like red pepper flavor)
• ½ cup shredded colby jack cheese**

Instructions

1. Heat olive oil in a small nonstick skillet over low heat. Add onions and mushrooms and cook, stirring, until onions and mushrooms are soft, about 5 minutes. Add spinach and cook until just wilted. Remove from heat.
2. Heat a cast iron griddle or skillet over medium-low heat. Place 2 tortillas onto skillet and spread half of the hummus onto each tortilla. Top with cooked veggies and sprinkle with cheese if using. Top each with the remaining tortilla.
3. Cook until bottom tortilla is golden, then carefully flip each quesadilla and continue cooking until second tortilla is golden and cheese is melted. Remove from heat and slice each quesadilla into 4-6 triangles.
4. Serve with avocado, salsa, or more Sabra Supremely Spicy hummus.

Notes

*For gluten-free, use corn tortillas or gluten-free tortillas, such as Siete.
**Omit for vegan, or replace with vegan cheese substitute.

Keywords: hummus and spinach quesadilla, vegetarian quesadilla