It’s “Taco Tuesday” and you will not be disappointed with this veggie-friendly quesadilla. Neatly stuff a mess of cumin seasoned smashed chickpeas into a flour tortilla and sprinkle with a mix of cheese and scallions, and you will have so much gooey goodness made with you, the health conscious and family budget friendly and absolute foodie, in mind.
2 (15-ounce) cans garbanzo beans, drained and rinsed, divided
1 tablespoon olive oil
1 small red onion, diced
1 small red bell pepper, seeded and diced
1 clove garlic, finely chopped
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
3/4 teaspoon kosher salt
4 large (9- to 10-inch) flour tortillas
2 cups shredded Mozzarella cheese
2 cups cojita cheese, crumbled
1 cup shredded Colby Jack cheese
3 medium scallions, green parts only, thinly sliced
Salsa, guacamole, sour cream, Mexican hot sauce
Add half of the chickpeas to a food processor fitted with the blade attachment and pulse until broken down but not puréed. (Alternatively, place in a large bowl and mash with a fork.) Set aside.
Heat the oil in a large frying pan (at least 10 inches) over medium-high heat until shimmering. Add the onion, stir to coat with the oil, and cook, stirring occasionally, until soft, about 5 minutes. Add the whole and mashed chickpeas, garlic, cumin, chili powder, and salt. Cook, stirring occasionally, for 3 minutes. Remove from the heat.
In a large bowl combine the cheeses and set aside.
To assemble the quesadillas: Place the tortillas on a work surface. Top each tortilla with 1/4 cup of cheese. Divide the chickpea mixture among the tortillas, spreading into an even layer but leaving a 1 1/2-inch border. Sprinkle the remaining cheese over top of the chickpeas, then top each with scallions. To fold the quesadillas, fold the top of the tortilla down over the filling to the center. Holding that piece down and working clockwise, continue folding the rest of the tortilla towards the middle until the filling is completely covered (you will have about 5 folds). Carefully flip the quesadilla over and repeat with the remaining tortillas.
Heat a large frying pan or griddle over medium heat. Add the quesadillas (as many as will fit in a single layer), folded-side down. Cook until browned, 4 to 5 minutes per side. Repeat as needed until all the quesadillas are cooked.
Reheating: If not serving immediately, let cool completely and wrap each quesadilla tightly in aluminum foil. Refrigerate or freeze in resealable plastic bags. Reheat uncovered in a 325°F regular or toaster oven until warmed through, about 15 minutes if refrigerated, or about 25 minutes if frozen. Microwaving is not recommended, as the quesadillas will be soggy.
Storage: The foil-wrapped quesadillas can be stored in a resealable plastic bag in the refrigerator for up to 3 days or in the freezer for up to 3 months.