Very simple, quick and flexible recipe. I call it the ‘clean out the fridge recipe’. This usually means I use up all the odds and ends of vegetables left in the refrigerator and cook them into a tortilla. Here I had a half a red pepper, sweet potato, mushroom and a few handfuls of spinach. Cook the chopped vegetables in a little olive oil and a splash of water. The water helps cook out the sweet potatoes. Set aside.
I use gluten free tortillas. Spread your favourtie hummus paste over two tortillas. Using the same pan the vegetables were cooked in, place one of the tortillas in the pan on a medium heat. When warm place the cooked vegetable all over the tortilla and place the second tortilla hummus side down over the the top.
Using a wide flat spatula and your hand gently flip the whole quesadilla over to toast the other side. Remove from the pan when it is toasted and hot all the way through.
This is a flexible dish because it can be gluten-free, dairy-free and any vegetables can be used for the filling. You can dress it up or dress it down! On a more special occasion I have added fresh herbs, pesto, beans, and ginger just to name a few.