Easiest-Ever Hummus Quesadillas

My allergies are really buggin' me today, so I was looking for something quick and easy to whip up that would still qualify as healthy. Well, thanks to yesterday's Hep Halloween Hummus post, I have an abundance of yummy hummus to smear on any thing that will hold it. Today that thing was a whole wheat tortilla. I was going to stop there, but I suddenly got inspired! I sprinkled on some Daiya Cheddar, then some salsa. Then I grilled it all up on a cast-iron griddle and topped with a blob of Tofutti Sour Cream. It was fantastic! Don't you just love it when that happens?

Here's what the construction-in-progress version of my quesadilla looked like...

And here's Lila, all dolled up in her Dorothy-from-Kansas Halloween costume (she's gonna have that thing worn out before Halloween even gets here), chowing down on her quesadilla...

And, listen folks, I apologize if you get tired of seeing pictures of my kid. I just feel the need to prove to skeptical parents that children will actually eat this stuff and really enjoy it! I can't tell you how many times I've heard parents say stuff like, "My so-and-so will only eat french fries," and "I can't get so-and-so to eat a vegetable to save my life." Lila loves french fries too, but she eats plenty of other, really healthy stuff to balance the occasional intake of fries. Kids will eat vegetables, and they don't even need to be drowned in Ranch dressing. I promise! Sometimes you just have to get creative. Boy, riding this high horse really makes my butt hurt...

 

Anyway, here's how to piece that bad boy quesadilla together:

2 whole wheat tortillas (or whatever your favorite is)

3 tablespoons your favorite hummus, or more to taste

2 tablespoons your favororite salsa, or more to taste

A generous sprinkling of shredded vegan cheddar cheese

A dollop of vegan sour cream

• Start your griddle heating up! I put mine on medium heat.
• Smear the hummus on one tortilla.
• Pile on cheese and salsa. You might want to use a spoon to spread the salsa around a bit.
• Place the other tortilla on top.
• Grill gently on a cast iron griddle or skillet. It doesn't take long, maybe just a minute on each side.
• Cut with a pizza cutter while still on the griddle.
• Place on a plate and top with vegan sour cream.
• Enjoy!

The Night Before Halloween

Wilton Haunted Manor Treat Stand

Halloween Skull & Crossbones Ice Cube Tray

Zucchini Quesadillas with Corn andBlack Bean Salsa

This is our go-to meal when we're in a hurry. It's especially quick and easy if, like me, you keep veritable troffs of hummus and salsa on hand in the fridge. We are a family who likes to snack, and I don't want anyone running to get junk food because there isn't something that doesn't require loads of preparation in the kitchen. Yesterday my husband called and said, "I'm on my way home for lunch!" He works less than 5 miles from the house, so I didn't have much time. And the picture you see above is what I made. Super easy and cheap! Here's how to do it...

First, you need to visit my Cheap-O Hummus recipe. Make it and stick it in the fridge. And trust me on this - just keep it on hand all the time. It's so inexpensive, healthy and tasty, it's the perfect grabby snack. And it can be used in a lot of quick recipes. So, when you start to run low, just go ahead and make more. Seriously.

CORN AND BLACK BEAN SALSA

(a.k.a. World's Easiest Salsa Recipe)

This salsa was literally born yesterday from the ashes of my dwindling weekend pantry. By the time Sunday rolled around, you could practically see cobwebs forming in my kitchen cupboards. But it's okay because I discovered a simple new salsa and it was really, really tasty! I'll definitely be making this one again.

Necessity is the mother of invention, right?

1 can corn, drained

1 can black beans, drained and rinsed

1/2 white onion, chunky dice (save the other half for Tasty Tofu Scramble)

3-5 roma tomatoes, chunky dice

2-4 garlic cloves, to taste, minced

1/2 T paprika

1/4 C lime juice

salt and pepper to taste

Throw everything* in a bowl and mix it together.

*December 8th, 2009: I made the salsa again today, but I added a handful of fresh chopped cilantro, and it was amazing! I highly recommend.

 

ZUCCHINI-HUMMUS QUESADILLAS

As many corn tortillas as you care to eat.

As much hummus as you care to spread on 'em.

Store-bought salsa (I used the Target brand)

1 zucchini, diced (these are pricy, so I only used half)

Several stalks of green onion, diced

• Warm a skillet over medium heat.
• Spread hummus, salsa, zucchini and onion onto corn tortilla.
• Cover with another corn tortilla and place on skillet.
• Allow a little time for zucchini to soften (it doesn't take as long as you might think), flip after a minute or so. I usually take the quesadilla off the heat when both sides have a few yummy golden brown spots on them.
  
• Cut into quarters and serve.

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Veggie Rainbow Salsa

I was looking for a "snacky-type" recipe that makes a TON of food, doesn't cost a lot and is super healthy. When a friend of mine brought Black Bean Confetti Salsa to a Labor Day Potluck party, I loved it and knew this might be the one. I made a few adjustments based on what I actually had in my pantry (and the fact that I love to put garlic, lime juice and tomatoes into everything). I also left out the oil to save on a bit of fat. So, here's my version...

1 15-ounce can black beans, drained and rinsed
1 15-ounce can cannelini beans, drained and rinsed
4 bell peppers, a mix of colors, diced (green are the cheapest)
4 Roma tomatoes, diced
1 large white onion, diced
4 cloves garlic, minced
1/4 cup lime juice
1 teaspoon ground cumin
1 teaspoon ground paprika
3/4 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper

• Super easy to prepare. Throw it all in a very large bowl and stir it around. Then get out some tortilla chips, or veggie slices, and start dippin'. 
• Makes 12 servings.
• Enjoy!