Cheesy Chickpea Quesadillas
Tomato and Avocado Slices
Ingredients
- 2 (15-oz) cans chickpeas, drained and rinsed
- 2 Tbsp fresh lemon juice
- 1 Tbsp chopped fresh cilantro (or use 1 tsp dried cilantro)
- 2 cloves garlic, minced
- ¼ cup olive oil, divided
- 12 organic soft taco-size flour tortillas (preferably whole wheat)
- 1½ cups shredded mozzarella cheese
- ¾ cup sour cream
- 2 tsp hot sauce
- ½ tsp smoked paprika (or use regular paprika)
Instructions
- Preheat oven to 400°F. Smash together chickpeas, lemon juice, cilantro, and garlic in a bowl with a potato masher. Stir in 2 Tbsp oil.
- Spread chickpea mixture on 6 tortillas. Arrange on 2 baking sheets. Sprinkle with cheese, and top with 6 tortillas. Brush with 1 Tbsp oil.
- Bake 12 minutes, rotating pans after 6 minutes. Carefully flip quesadillas, and brush with 1 Tbsp oil. Bake 8 minutes longer or until golden and crisp. Cut into wedges.
- Meanwhile, stir together sour cream, hot sauce, and paprika. Serve with quesadillas.
Side Dish Ingredients
- 3 tomatoes, halved and sliced
- 2 large avocados, sliced
Side Dish Instructions
- Arrange tomato and avocado slices on a platter. Serve with quesadillas.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
609
|
129
|
738
|
| Fat (g) | 26 | 11 | 37 |
| Sat. Fat (g) | 10 | 2 | 12 |
| Protein (g) | 21 | 2 | 23 |
| Carb (g) | 73 | 9 | 82 |
| Fiber (g) | 10 | 6 | 16 |
| Sodium (mg) | 656 | 8 | 664 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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