Here's another tasty recipe from my handy little Compassion Over Killing booklet. These quesadillas don't involve any weirdo fake cheeses, hold together well, and are really satisfying. This may be my favorite basic vegan quesadilla yet! (I still want to try all these gorgeous quesadillas I am seeing on blogs...the ones with fillings like sweet potatoes, black beans, soyrizo, etc.!) I like more filling in mine than the recipe calls for, but that's an easy adjustment!
Makes 8 quesadillas
1 15-ounce can garbanzo beans (chick peas)
1/2 cup water-packed roasted red pepper
3 tablespoons lemon juice
1 tablespoon tahini
1 garlic clove, peeled
1/4 teaspoon cumin
8 corn tortillas
1/2 cup chopped green onions
1/2 to 1 cup salsa
Drain the beans and place in a food processor or blender with the next five ingredients. Process until very smooth, 1 to 2 minutes.
Spread a tortilla with 2 to 3 tablespoons of the garbanzo mixture and place in a nonstick skillet over medium heat. Sprinkle with chopped onions and salsa.
Top with a second tortilla and cook until the bottom tortilla is warm and soft, 2 to 3 minutes. Flip and cook the second side for 1 minute. Remove from the pan and cut in half. Repeat with the remaining tortillas.