Quick Quesadillas
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.
6 comments:
Looks good - kind of a red pepper hummus with green onion and salsa added. It doesn't get much easier than that! Nice pic, too, with the sliced avocados on the side!
So good!! I need to try this.
I love a good quesadilla- that sounds delicious!
That looks great. I can't seem to find a good vegan cheese I like either. I'm vegetarian... not fully vegan but I'm always looking for good milk replacements.
Sounds fantastic! I've been getting cheeseless spinach & mushroom quesadillas, and despite the spinach's propensity to fall out, they taste really good.
ooo... i like that this version doesn't require fake cheese! yum!
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