Protein Packed Southwest Chickpea Quesadillas
These high protein Southwest Chickpea Quesadillas are filled with flavor and make an easy and healthy-ish weeknight dinner.
- Prep Time: 7 minutes
- Cook Time: 8 minutes
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Meals under $5
Ingredients
Scale
1 15 oz. can of chickpeas (or 1.5 cups)
2 cups kale, de-stemmed and chopped
1 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/8 teaspoon salt
2/3 cup whole fat Greek yogurt
4 ounce pepperjack cheese, shredded (approximately 1 cup)
4 (8 inch) flour tortillas
Instructions
- Rinse and drain the garbanzo beans. Once well drained, transfer them to a bowl and add the chili powder, cumin, garlic powder, and salt. Stir to combine.
- Roughly chop kale into smaller pieces. Add the kale, pepperjack cheese, and Greek yogurt to the bowl with the bean mixture, then stir to combine.
- Divide the kale and bean mixture between the four tortillas, then fold them in half to close.
- Cook the quesadillas, one or two at a time, in a skillet over medium heat until the tortillas are brown and crispy and the filling is melted and gooey (3-5 minutes each side).
- Cut the quesadillas in half, then serve with a side of your favorite salsa.
Notes
For crispier quesadillas, add a half teaspoon of avocado oil or preferred oil to skillet before cooking.
