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 These quick & easy quesodillas pack a fantastic nutitional punch with cheese and beans delivering a double dose of protein! And with no meat, the price for this meal is always right on the money!
Look for the time and money-saving recipe for homemade Taco Seasoning Mix on this website. |
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| Ingredients: | |||||
| 2 cans | garbanzo beans, drained | ||||
| 2 tsp. | Taco Seasoning Mix | ||||
| 1/4 c. | olive oil (plus more for pan) | ||||
| 1 pkg. | flour tortillas | ||||
| 2 c. | shredded cheese | ||||
| 2 | avacados, diced | ||||
| 1 cup | salsa | ||||
| 1 cup | sour cream | ||||
| sliced black olives, optional | |||||
| shredded lettuce, optional | |||||
| Directions: | |||||
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Preheat oven to 350 degrees F.
Mix Garbanzo Beans with spices and oil. Cook Garbanzo Beans in oven at 350 for about 10-15 minutes. Smash beans with a potato masher or a fork. Pour a small amount of oil in a heavy-bottomed skillet over medium heat. When oil ripples, it's ready to use (but watch it-- it'll smoke and burn if you don't use it immediately). Place a tortilla in the bottom of the pan, top with about 1/3 c. shredded cheese plus a couple spoonfuls of smashed garbanzo beans. Smooth out fillings, and top with a second tortilla. Heat for a couple of minutes, until bottom tortilla is golden-brown, then flip and repeat for second side (cheese should be melted). Transfer quesodillas to a serving plate and cut into wedges with a pizza cutter. Top quesodillas with avacados, salsa and sour cream |
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