Florida Coastal Cooking
1 1/2 cups cooked chickpeas or 1-15oz can chickpeas/garbanzo beans, drained and rinsed, such as Eden Organic
1 recipe taco seasoning (Recipe below)
1/2 cup rice cheese, such as Daiya (or regular Mexican blend shredded cheese)
4 rice tortillas, I used Food for Life brand (or tortillas of choice)
Olive oil spray
Roasted Vegetables (optional if you happen to have some)
1/2 Tbsp tamari
1/8 tsp ground chipotle
1/2 tsp ground cumin
1/2 tsp ground chili powder
1/2 tsp garlic powder
1/2 tsp olive oil
1. Toast chickpeas in a skillet, sprayed with non-stick cooking spray, over medium heat until just browned, about 5-8 minutes; stir gently every now and then. Wipe out skillet to make quesadillas.
2. Place chickpeas and taco seasoning in magic bullet or small food processor. Pulse until just combined. Be sure not to over mix as you will get a paste.
3. Lay 4 tortillas out; cut each in half. Spread 1/4 of chickpea mix and about 2 Tbsp rice cheese evenly over one half of each. Top with the second half of tortilla. Spray outside of each quesadilla with non-stick cooking spray.
4. Heat skillet over medium high heat. Lay 1 quesadilla, cooking-spray side down; cook until browned, about 5 minutes; spray top side, flip and cook additional 5 minutes or until browned. (Alternatively, preheat the broiler, place all four quesadillas on a baking sheet and broil until browned, flip and broil second side until browned.) Remove from heat, cool a few minutes; slice. Repeat with remaining three quesadillas.