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Chickpea Taco Quesadillas

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If you love tacos and quesadillas, this recipe combines the best of both in a simple, satisfying meal. Spiced chickpeas, melted cheese, and salsa get tucked between crispy tortillas for an easy, flavorful dinner. Chickpea taco quesadillas are a great way to use up whatever veggies you have on hand and make a perfect weeknight meal.

A quesadilla on a wooden board, cut into 6 slices and topped with lettuce.
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This simple recipe combines the tasty aspects of tacos and quesadillas into one easy meal.

Chickpeas make a hearty, protein-packed filling with a slightly creamy texture when mashed. You could easily use ground beef instead if you want to. Homemade taco seasoning and tomato paste add depth, while salsa and cheese bring tangy, melty richness.

Quesadilla slices on a plate topped with lettuce, sour cream, and salsa.

One of the best things about this recipe is that you can switch up the vegetables, use different cheeses based on what you have and like, or even make it completely plant-based by skipping the dairy. It’s also a great way to use up leftovers—just throw in whatever veggies you have in your fridge.

Plus, since chickpeas are budget-friendly and high in protein, this is an affordable and satisfying meal for any night of the week.

Ingredients

See the recipe card for exact amounts.

Ingredients for a quesadilla labeled chickpeas salsa, taco seasoning, tomato paste, vegetables, lettuce, cheese, and tortillas.
  • flour tortillas: whole wheat or regular, these provide the crispy, golden shell that holds everything together. I use whole wheat tortillas.
  • chickpeas: mashed slightly for a hearty texture, they soak up the spices and add protein and fiber.
  • vegetables: use whatever you have on hand. Bell peppers, onions, mushrooms, or zucchini all add flavor and texture.
  • sharp cheddar cheese: melts well and adds a rich, tangy contrast to the smoky chickpeas. Use more or less as you prefer.
  • salsa: for even more flavor. Use your favorite salsa or try hot sauce instead.
  • taco seasoning: a blend of spices that gives the filling that classic, warm, and smoky taco flavor. I use my own blend which I usually have on hand. Use your favorite taco seasoning. My blend is salt free so you'll need to taste and season the chickpea mix.
  • tomato paste: adds a deep, umami-rich base to the chickpea mix.
  • water: helps loosen up the filling for the right consistency.
  • Greek yogurt: a creamy, tangy alternative to sour cream for serving. Use sour cream if you prefer. This is for serving and optional but I really like it.
  • green onions: fresh and slightly sharp, they add a bit of brightness. Feel free to omit them if you'd rather.

Substitutions

  • tortillas: try white tortillas, spinach, or sun-dried tomato wraps for a flavor twist.
  • chickpeas: try black beans or lentils for a different texture but similar protein content.
  • cheese: swap cheddar for Monterey Jack, mozzarella, or a plant-based cheese alternative if you’re avoiding dairy.
  • salsa: if you don’t have salsa, diced tomatoes with a pinch of salt and lime juice work well. A drizzle of hot sauce can also add a kick.
Quesadilla slices on a plate topped with lettuce, sour cream, and salsa.

Cheese Melting Tip

To help the cheese melt, cook the quesadilla open-faced first and cover the pan with a lid. Add the top tortilla before flipping and then crisp that side up also.

Instructions

Prep Tips

  • This recipe is made on the stove-top and will use two skillets (or one if you wipe the skillet out after making the chickpea mix.
  • I use leftover vegetables for this quesadilla but you can use whatever vegetables you usually use in quesadillas.

This chickpea taco quesadilla comes together quickly. You'll make the taco mixture first before filling the tortillas and crisping them. I used leftover roasted vegetables - you can use corn, tomatoes, mushrooms, onions, zucchini, bell peppers - whatever you prefer.

Because my vegetables were leftover I only needed to briefly heat them through. If you're not using leftovers, cook the vegetables to your preference before adding the mashed chickpeas.

See the step-by-step photos below and watch the video tutorial in the recipe card below.

Chickpeas mashed in a bowl with a potato masher.
  1. Mash the chickpeas, leaving them with some texture. I use chickpeas I've cooked in my Instant Pot, but canned chickpeas will work great also.
Mashed chickpeas and vegetables in a skillet.
  1. Heat the leftover vegetables (or sauté the fresh vegetables) and then add the chickpea mix to heat through.
Mashed chickpeas and vegetables in a skillet.
  1. Add the tomato paste and spices and stir to cook for a minute or two. Add water, starting with half a cup. Stir and cook for a few minutes to heat through. Taste and season with salt and pepper.
Spiced mashed chickpeas and vegetables in a skillet.
  1. You're looking for a consistency that isn't too watery and will stay put when you push it to the side of the pan. If it's too wet it'll slide out of the quesadilla.
Mashed chickpeas and vegetables spread on a tortilla.
  1. Spread the chickpea mix on the tortilla.
Mashed chickpeas and vegetables spread on a tortilla with salsa.
  1. Add salsa.
Mashed chickpeas and vegetables spread on a tortilla with salsa and topped with shredded cheese.
  1. Spread the shredded cheese on top.
Mashed chickpeas and vegetables spread on a tortilla with salsa and topped with shredded cheese cooking in a skillet.
  1. Place the tortilla in a preheated skillet over medium heat and add a lid. Cook for 3 minutes.
Mashed chickpeas and vegetables a tortilla with salsa and topped with shredded cheese cooking in a skillet, topped with lettuce.
  1. Add lettuce.
A tortilla is added to a skillet.
  1. Add the second tortilla and flip.
A quesadilla cooks in a skillet.
  1. Cook on the other side for 2-3 minutes or until golden brown.

Slice into six and serve with more salsa and Greek yogurt or sour cream. Garnish with extra lettuce and sliced green onions to add more freshness.

A quesadilla on a wooden board, cut into 6 slices and topped with lettuce.

How to make flipping quesadillas easier

If you're not feeling confident about flipping a whole quesadilla, you can make a folded quesadilla with just one tortilla instead of two.

Add filling to one half of a tortilla and then fold it over, making a half-moon shape. This makes it easier to flip. Make two to equal one of the quesadillas above. You will still use 4 tortillas and divide the filling ingredients into 4 instead of 2. This will make 4 equal servings. While half of a quesadilla above is a serving.

Tips for making Chickpea Taco Quesadillas

  • Cooking the spices and tomato paste for a minute or two deepens the flavor and removes any raw taste. Don’t skip this step!
  • Covering the pan with a lid while heating the quesadilla helps melt the cheese faster without over-browning the tortillas.
  • Too much filling can make the quesadilla difficult to flip and cause it to break. Spread everything evenly, leaving some space around the edges. If it doesn't flip perfectly, just reposition the top tortilla and continue cooking.

What to serve with Chickpea Taco Quesadillas

I like these quesadillas with extra salsa and Greek yogurt for dipping. Add a southwest corn salad on the side for extra freshness.

Love quesadillas? Try pizza quesadillas, buffalo chickpea quesadillas, or Blackstone Big Mac quesadillas next. Want quesadillas without the hassle? Try sheet pan breakfast quesadillas!

Can I make these quesadillas ahead of time?

Quesadillas are best made fresh but you can make the chickpea filling ahead of time and keep it in the fridge for 3-4 days. When you're ready to have one, assemble the quesadilla and cook it fresh to maintain its crispiness.

Can I add meat to these quesadillas?

Yes. Instead of chickpeas, you can use ground beef or sliced chicken breast. Cook the meat with the vegetables before adding the taco seasoning and tomato paste as well as water and then carry on with the recipe.

More Under 30 Minute Recipes

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Storage

Quesadillas are best made fresh, but you can meal prep the chickpea taco filling or the taco seasoning for a quicker process.

Quesadilla slices on a plate topped with lettuce, sour cream, and salsa.

FAQs

Is this recipe vegan?

No, this recipe is not vegan because it contains cheese. You can use a vegan cheese product to make the recipe vegan. Also skip the yogurt for serving, or use a vegan yogurt product.

Recipe

A quesadilla on a wooden board, cut into 6 slices and topped with lettuce.
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Chickpea Taco Quesadillas

Author : Jacqueline Piper
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2
This easy vegetarian taco quesadilla combines spiced chickpeas, vegetables, and cheddar cheese in crispy golden brown tortillas.
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Ingredients
  

  • 4 large flour tortillas I use whole wheat tortillas
  • 1 ½ cups chickpeas
  • ½ cup vegetables I use whatever I hand on hand, see notes
  • 1 cup shredded sharp cheddar cheese
  • ¼ cup salsa
  • 1 cup shredded romaine lettuce
  • 1 tablespoon taco seasoning
  • 1 tablespoon tomato paste
  • water as needed
  • yogurt optional, to serve
  • green onion optional, to serve
  • salsa optional, to serve

Instructions

  • Heat a small skillet over medium heat. Add a drizzle of oil and the vegetables. Heat through.
  • Mash the chickpeas to your preferred texture and then add to the skillet. Season with salt and pepper. Heat through.
  • Move the chickpeas aside and add the tomato paste and spices. Fry for 1-2 minutes until fragrant and the tomato pasta turns a darker red.
  • Add water to your preferred consistency and the heat through.
  • Remove the small skillet from the heat and add a clean large skillet to preheat.
  • Spread half of the chickpea taco mix on one tortilla. Add half of the cheese and salsa.
  • Place the tortilla in the large skillet. Add a lid and cook for 3 minutes.
  • Add lettuce and then the top with the other tortilla. Flip the tortilla over and cook for another 2-3 minutes.
  • Remove from heat, slice and serve. I like to serve with Greek yogurt, salsa, and sliced green onions.

Video

Notes

Use whatever vegetables you have on hand. This is the perfect place to use leftovers. If using fresh vegetables, cook them before adding the chickpeas. You could use onion, bell peppers, mushrooms, corn, tomatoes, or any other vegetable you like with taco flavors.
My Taco Seasoning recipe
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
Makes about 5 tablespoons. Store the rest in a jar to use another time.
 

Nutrition

Serving: 1quesadilla | Calories: 695kcal | Carbohydrates: 78g | Protein: 31g | Fat: 29g | Fiber: 15g | Sugar: 11g | Calcium: 530mg | Iron: 7mg

Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.

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A quesadilla on a wooden board, cut into 6 slices and topped with lettuce with the text chickpea taco quesadillas.

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