Quickie Quesadillas

The Cancer Project
  • Yield: 8 servings


1-- (15-ounce) can garbanzo beans, drained
1/2cup water-packed roasted red peppers
1tablespoon lemon juice
1tablespoon tahini (sesame seed butter)
1-- garlic clove, peeled
1/4teaspoon ground cumin
8-- corn tortillas
1/2cup chopped green onions
1/2cup chopped tomatoes
1/2 to 1cups salsa


  1. Place garbanzo beans in a food processor or blender with roasted peppers, lemon juice, tahini, garlic, and cumin. Process until very smooth, 1 to 2 minutes.
  2. Spread a tortilla with 2 to 3 tablespoons of garbanzo mixture and place in a large non-stick skillet over medium heat. Sprinkle with onions, tomatoes, and salsa.
  3. Top with a second tortilla and cook until bottom tortilla is warm and soft, 2 to 3 minutes. Turn and cook second side for another minute. Remove from pan and cut in half. Repeat with remaining tortillas.

Recipe reprinted with permission from Healthy Eating for Life for Children by Amy Lanou, Ph.D.; recipe by Jennifer Raymond, M.S., R.D.

Nutritional Info *per serving

  • Calories 135
  • Fat 2.7g
  • Saturated Fat 0.4g
  • Cholesterol 0mg
  • Sodium 164mg
  • Carbohydrate 24g
  • Fiber 4.4g
  • Sugars 2.3g
  • Protein 5.5g