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

This easy vegetarian taco quesadilla combines spiced chickpeas, vegetables, and cheddar cheese in crispy golden brown tortillas.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Tex-Mex Inspired
Servings: 2
Calories: 695kcal
Author: Jacqueline Piper

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