Greek Salad Naan Bites with Hummus are bursting with flavor, easy to make and fun to eat! These veggie packed appetizers are perfect for an end of summer party, or pack a few in your lunchbox and enjoy for lunch or snacks throughout the day. If you’re looking for a healthy vegetarian finger food recipe, this is it!
It’s already starting to feel like fall weather around here, and I know I did post a pumpkin recipe last week… but, I’m still not ready to give up on fresh summer meals! These Greek Salad Naan Bites with Hummus celebrate some of my favorite summer produce and they are perfect for any end of summer get together you have planned.
Why You’ll Love These Refreshing Greek Inspired Bites!
Easy to make – These cute little bites are pretty quick and easy to make! The Greek salad just requires a little bit of chopping and the naan bread cooks up in minutes. Prep the salad ahead of time and they will come together in no time at all.
Fun to eat – I don’t know about you, but I love small finger sized appetizers! They’re easy to eat a lot of, which in this case isn’t a bad thing because they’re loaded with veggies.
Great for summer – I love eating fresh veggies all summer long and this recipe really highlights them! The oil and vinegar allow the flavor of the vegetables to really shine and you can use any flavor of hummus you like.
Greek Salad Naan Bite Recipe Ingredients
Naan Bread – I used a box of mini naan dippers that I bought at the grocery store. You can use any kind of mini naan and pita bites you prefer. You could also take a regular piece of naan bread and cut it into smaller pieces, if needed. For this recipe, I like to pan fry my naan bread to give it a little extra texture and flavor.
Hummus – You can use any kind of hummus for this recipe, including homemade or store-bought. I used garlic and roasted red pepper flavors and they worked great. These days there are lots of different flavors out there, so just make sure to use one that will go with the flavors of the vegetables.
Greek Salad – The Greek salad is quick to throw together and just uses a handful of ingredients, including: cucumber, tomato, bell pepper, red onion and kalamata olives. You’re more than welcome to add extra veggies, or even feta cheese, in if you like.
How To Make Greek Salad Naan Bites with Hummus
Prepare the Greek salad. I like to chop my veggies very small for this recipe since the naan bread is small, but you can do larger sized if you prefer. Add all diced vegetables to a medium sized bowl. Next, add in the olive oil, vinegar, oregano, salt and pepper. Mix everything together until completely combined and set aside until ready to use.
Heat a large pan over medium heat and coat the bottom with olive oil, about 1 1/2 tablespoons. Once pan is hot, add the naan bread in a single layer on the bottom. Allow the first side to cook until starting to brown, 1-2 minutes, and then flip over. Cook for another 30 seconds and then drizzle about 1 tablespoon of soy sauce over the naan bread. Let cook about 30 seconds, flip naan bread over one last time and let cook another 30 seconds.
Lay naan bread out on a flat cutting board, or serving platter. Spread about 2 teaspoons of hummus onto the top of each one and then spoon over about 1 tablespoon of the Greek salad. Garnish with chopped fresh herbs, if desired, and serve right away.
Recipe Frequently Asked Questions
Make this recipe gluten free by using gluten free naan bread or pita bread. You could also use regular gluten free sandwich bread that you cut into four pieces if you can’t find anything else.
Make this recipe vegan by using a vegan naan bread. The one I used does have milk in it, so just make sure to find one that has vegan ingredients. The rest of the recipe is vegan.
How many servings does this recipe make? This recipe makes about 20 little naan bites. 2-4 bites can be a serving, depending on whether you are serving for lunch or an appetizer.
Can these Greek salad bites be made ahead of time? I would reccomend preparing the Greek salad up to 2 days in advance. The naan bread is best when freshly cooked, but will still taste great if it’s made a few hours in advance. Just try to to store it in a way that won’t make it soggy.
How long do leftovers last? If stored in an airtight container, in the refrigerator, leftovers should last about 4 days. The naan bread may get soggy with the hummus and veggies, but everything should still taste good!
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Greek Salad Naan Bites with Hummus are bursting with flavor, easy to make and fun to eat! These veggie packed appetizers are perfect for an end of summer party, or pack a few in your lunchbox and enjoy for lunch or snacks throughout the day. If you’re looking for a healthy vegetarian finger food recipe, this is it!
Ingredients
1 (7.05 oz) package mini naan bread bites or dippers, about 20 naan in the package
1 cup hummus, whatever kind you like
Chopped fresh parsley for garnish, if desired
Greek Salad Recipe
1/3 cup small diced cucumber
1/3 cup small diced tomato, any kind you like
1/3 cup small diced green bell pepper
1/4 small diced red onion
1/4 cup small diced kalamata olives
1 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons red wine vinegar
1/4 teaspoon dried oregano, or more if desired
Salt and black pepper, to taste
Instructions
Prepare the Greek salad. I like to chop my veggies very small for this recipe since the naan bread is small, but you can do larger sized if you prefer. Add all diced vegetables to a medium sized bowl. Next, add in the olive oil, vinegar, oregano, salt and pepper. Mix everything together until completely combined and set aside until ready to use.
Prepare the naan bread. Heat a large pan over medium heat and coat the bottom with olive oil, about 1 1/2 tablespoons. Once pan is hot, add the naan bread in a single layer on the bottom. Allow the first side to cook until starting to brown, 1-2 minutes, and then flip over. Cook for another 30 seconds and then drizzle about 1 tablespoon of soy sauce over the naan bread. Let cook about 30 seconds, flip naan bread over one last time and let cook another 30 seconds. Remove from pan and let sit until cool enough to handle.
Lay naan bread out on a flat cutting board, or serving platter. Spread about 2 teaspoons of hummus onto the top of each one and then spoon over about 1 tablespoon of the Greek salad. Garnish with chopped fresh herbs, if desired, and serve right away.
Notes
If you can’t find bite sized naan, you can do homemade or you can just cut a regular sized piece of naan into smaller pieces.
If you want to enjoy this recipe for lunch, you can use a large piece of naan or pita bread, rather than bite sized ones.
These Rice and Bean Fajita Quesadillas are flavorful and easy to make. They’re cheesy, hearty, and filled with vegetables. The fajita filling can be prepared in advance, and it only takes about 10 minutes to cook the quesadillas. Serve them with your favorite toppings and enjoy for lunch or dinner.
Cheese quesadillas are really easy to make, and I enjoy them as quick snacks. But when it comes to quesadillas for lunch or dinner, I like them to have a little more substance to them. These Rice and Bean Fajita Quesadillas are packed with rice, black beans, and seasoned fajita peppers and onions. They’re filling, packed with protein, and great for any meal. Enjoy these quesadillas with your favorite toppings and tortilla chips.
Why You’ll Love This Filling Quesadilla Recipe
Packed with flavor – These fajita quesadillas get much of their flavor from the onions and peppers. I like to cook them all together in a frying pan until they’re sizzling and browned, just like at a restaurant. Cooking them down until they’re caramelized adds delicious flavor to this recipe.
Easy to make – This recipe may have a few more steps than a regular cheese quesadilla, but it’s all easy. Once you mix the fajita veggies with the rice and beans, you add them to the tortilla with some shredded cheese, and then the hot frying pan does the rest of the work. You can also make these quesadillas in the oven if you wish.
Great family meal – You may not think of a quesadilla as a full meal, but these fajita rice and bean quesadillas are really filling. I like to serve them with a side of chips and dip, along with my favorite quesadilla toppings (lettuce, salsa, sour cream, guacamole). You can make cheese quesadillas for kids, and chicken or beef can easily be added for any meat eaters.
Why Your Body Will Love These Hearty Quesadillas
Heart Health – Black beans contain a significant amount of soluble fiber, which helps decrease cholesterol absorption in the bloodstream. Lowering the “bad” cholesterol in the body can significantly reduce the chances of a stroke or heart attack.
Digestive Health – Black beans are high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system.
Immune Health – Bell peppers are high in Vitamin C, essential for keeping your immune system healthy and fighting off sickness. Vitamin C is also very beneficial in healing wounds and collagen production. Bell peppers are high in antioxidants, which also help protect the immune system. Antioxidants are molecules that can neutralize harmful free radicals, which otherwise can damage cells and tissues in our bodies.
Rice and Bean Fajita Quesadilla Recipe Ingredients
Peppers and Onion – Pepper and onion make up the fajita part of these quesadillas. I like to cook a variety of bell peppers, yellow onion, and spices together in a pan until they’re softened and beginning to brown. I have seen a few frozen fajita pepper and onion veggie mixes that may make this recipe a little easier. You can also buy packaged fajita seasoning instead of making your own.
Black Beans – I like to use black beans in this recipe, but pinto beans will also work well. Beans add extra protein and fiber to these quesadillas, helping them be more filling.
Rice – I use cooked white rice for this recipe. Brown rice, quinoa, or cauliflower rice can also be used, though. You can omit the rice if you prefer.
Cheese – Any cheese can be used for these quesadillas. I usually use shredded Colby Jack, but you can also use pepper Jack or quesadilla cheese, which is made specifically for melting in quesadillas. Dairy-free cheese can also be used.
Tortillas – I use large burrito-sized flour tortillas for my quesadillas; you can make yours smaller if you like. Corn tortillas can also be used to make them gluten-free.
How To Make Vegetarian Fajita Quesadillas
Heat a large pan over medium heat and add the oil. Once hot, add the peppers, onions, and a pinch of salt. Mix and allow peppers and onions to cook until they are softened and starting to caramelize, about 5-7 minutes, stirring every so often to prevent burning.
Next, add the rice, beans, and fajita seasoning to the skillet and mix again until all ingredients are combined and the rice and beans are heated through. You can add a little extra oil, if needed.
Assemble your quesadillas: Lay a large tortilla flat and sprinkle about 1/4 cup shredded cheese onto just half of the tortilla. Top with about 1/3 cup of the fajita bean and rice mixture, and then another sprinkle of shredded cheese. Fold over the other side of the tortilla and press down.
Heat a large pan over medium heat and add butter, oil, or cooking spray. Place the quesadilla into the pan and cook for about 3-4 minutes on each side, until the cheese is melted and the tortilla is crispy. Repeat with the remaining ingredients and enjoy fajita quesadillas with your favorite toppings.
Recipe Frequently Asked Questions
Make this recipe gluten-free by using gluten-free tortillas or corn tortillas.
Make this recipe vegan by using a meltable, shredded vegan cheese.
How should these quesadillas be served? You can eat them alone, or top with your favorite toppings and add a side of chips and dip for a more rounded meal.
Can quesadillas be cooked in the oven? Yes, they can easily be cooked in the oven. Just lay them flat on a large sheet pan and bake at 400 degrees F. for about 10-15 minutes.
How long do leftovers last? If stored in an airtight container in the refrigerator, they should last about 4-5 days. They can be reheated in the oven, frying pan, or microwave.
Are quesadillas freezer-friendly? Yes, but they may not hold up the best in the freezer. I suggest assembling the quesadillas just until you’re about to cook them, wrapping them tightly in plastic wrap, and placing them in an airtight freezer bag. I have found it works best to reheat the frozen quesadillas in the oven.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
These Rice and Bean Fajita Quesadillas are packed with flavor and easy to make. They’re cheesy, hearty and filled with vegetables. The fajita filling can be prepared ahead of time and then it only takes about 10 minutes to cook the quesadillas. Serve with your favorite toppings and enjoy for lunch or dinner.
Ingredients
1 tablespoon olive oil, or oil of choice
2 medium sized bell peppers, diced (whatever colors you prefer)
1/2 yellow onion, diced
1 cup cooked rice
1 (15 oz) can black beans, drained and rinsed
6–8 large flour tortillas
2 cups shredded cheese
Fajita Seasoning
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon granulated garlic
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon smoked paprika
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
Instructions
Heat a large pan over medium heat and add in the oil. Once hot, add in the peppers, onions an a pinch of salt. Mix together and allow peppers and onions to cook until they are softened and starting to caramelize, about 5-7 minutes, stirring every so often to prevent burning.
Next, add the rice, beans and fajita seasoning into the skillet and mix again until all ingredients are combined and the rice and beans are heated through. You can add a little extra oil in, if needed.
Assemble your quesadillas: lay large tortilla flat and sprinkle about 1/4 cup shredded cheese onto just half of the tortilla. Top with about 1/3 cup of the fajita bean and rice mixture and then top with another sprinkle of shredded cheese. Fold over the other side of the tortilla and press down.
Heat a large pan over medium heat and add butter, oil or cooking spray. Place quesadilla into the pan and cook for about 3-4 minutes on each side, until cheese is melted and tortilla is crispy. Repeat with the remaining ingredients and enjoy fajita quesadillas with your favorite toppings.
Notes
Quesadilla can also be cooked on a large sheet pan in the oven.
Prep Time: 15 mins
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