4 tortillas* (I like the corn and whole wheat blend)
1/2 cup hummus (I like red pepper flavor)
1/2 cup shredded colby jack cheese**
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.
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.
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.
Serve with avocado, salsa, or more Sabra Supremely Spicy hummus.
*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