Quick Garbanzo Quesdillas

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• 1/2 cup sunflower seeds, shelled (*)
• 1/2 cup red pepper, cooked (i use jarred)
• 1/4-1/2 teaspoon lemon zest, fresh
• 1 -2 teaspoon lemon juice, fresh
• 2 garlic cloves, peeled and smashed
• 1/8-1/4 teaspoon ground cumin
• 1 (15 1/2 ounce) can garbanzo beans, rinsed & drained
• 1/2-2/3 cup green onion, chopped
• 1/2 cup mild cheddar cheese, grated
• 10 corn tortillas (5 spinach & 5 sun-dried tomato)
• 3/4-1 cup salsa (try fruited fruited chili sauce)

Recipe

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