Quick Garbanzo Quesdillas Recipe

Name: Quick Garbanzo Quesdillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup sunflower seeds, shelled (*); ½ cup red pepper, cooked (I use jarred); 14-½ teaspoon lemon zest, fresh; 1 -2 teaspoon lemon juice, fresh; 2 garlic cloves, peeled and smashed; 18-¼ teaspoon ground cumin; 1 (15 1/2 ounce) can garbanzo beans, rinsed & drained; 12-⅔ cup green onion, chopped; ½ cup mild cheddar cheese, grated; 10 corn tortillas (5 spinach & 5 sun-dried tomato); 34-1 cup salsa (try fruited Fruited Chili Sauce)

Servings: persons

½ cup sunflower seeds, shelled (*)
½ cup red pepper, cooked (I use jarred)
14-½ teaspoon lemon zest, fresh
1 -2 teaspoon lemon juice, fresh
2 garlic cloves, peeled and smashed
18-¼ teaspoon ground cumin
1 (15 1/2 ounce) can garbanzo beans, rinsed & drained
12-⅔ cup green onion, chopped
½ cup mild cheddar cheese, grated
10 corn tortillas (5 spinach & 5 sun-dried tomato)
34-1 cup salsa (try fruited Fruited Chili Sauce)

1
Put first 7 ingredients into a food processor or blender and process until smooth, about 2-3 minutes.
2
Don't worry if there are very small bits of the sunflower seed left.
3
Lightly spray a non-stick skillet with cooking oil(**), then wipe out with paper towel so that there is barely anything left.
4
Spread one spinach tortilla with about 2 tbls of mixture.
5
Place in skillet.
6
Sprinkle with some cheese, onion and salsa***.
7
Place one sun-dried tomato tortilla on top.
8
Put skillet over medium-high heat.
9
Cook tortilla until the bottom is warm and turns soft.
10
Carefully turn over and cook another 1-2 minutes.
11
Remove and keep warm while making the rest.
12
* you can use 1/2-1 tbls jarred tahini in place of seeds.
13
**Do not oil skillet again.
14
***If salsa is a wet kind, remove from jar or bowl with slotted spoon.

2479

kcal

Calories

122

Fat

340

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ½ cup sunflower seeds, shelled (*), ½ cup red pepper, cooked (I use jarred), 14-½ teaspoon lemon zest, fresh, 1 -2 teaspoon lemon juice, fresh, and more.

Yes, Quick Garbanzo Quesdillas falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quick Garbanzo Quesdillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions