Cheesy Chickpea Quesadillas
Tomato and Avocado Slices
Ingredients
- 1 (15-oz) can chickpeas, drained and rinsed
- 1 Tbsp fresh lemon juice
- 1½ tsp chopped fresh cilantro (or use ½ tsp dried cilantro)
- 1 clove garlic, minced
- 2 Tbsp olive oil, divided
- 6 organic soft taco-size flour tortillas (preferably whole wheat)
- ¾ cup shredded mozzarella cheese
- 6 Tbsp sour cream
- 1 tsp hot sauce
- ¼ 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 1 Tbsp oil.
- Spread chickpea mixture on 3 tortillas. Arrange on a baking sheet. Sprinkle with cheese, and top with 3 tortillas. Brush with ½ Tbsp oil.
- Bake 12 minutes, rotating pans after 6 minutes. Carefully flip quesadillas, and brush with ½ 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
- 2 tomatoes, halved and sliced
- 1 large avocado, sliced
Side Dish Instructions
- Arrange tomato and avocado slices on a platter. Serve with quesadillas.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
609
|
133
|
742
|
| 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 | 9 | 665 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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