Curried Chickpea and Spinach Quesadillas
Zesty mashed chickpeas spiced with garam masala, turmeric, and lime juice, folded with tender baby spinach and Pepper Jack cheese in golden toasted tortillas.
- Prep: 10 min
- Cook: 12 min
- Total: 22 min
- Servings: 7
- Cuisine: Indian
- Difficulty: Easy
- Cost: $2.26/serving
Dietary
- Vegetarian
- Pescatarian
- Nut-Free
- Egg-Free
- Low-Sugar
- Low-Cholesterol
Tags
- bake
- spicy
- healthy
- sheet pan
- budget-friendly
- quick
Ingredients
- 14 flour tortillas (8-inch size)
- 2 can chickpeas (15 oz each, drained and rinsed)
- 1 tablespoon garam masala
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon salt
- 1 tablespoon lime juice (freshly squeezed)
- 3 cup pepper jack cheese (shredded)
- 2 cup baby spinach (chopped)
- 2 tablespoon olive oil
Instructions
- Preheat oven to 425 degrees F and brush 2 large baking sheets with 1/2 tablespoon olive oil.
- In a large mixing bowl, combine chickpeas, garam masala, ground turmeric, salt, and lime juice. Coarsely mash chickpeas with a fork or potato masher until broken down into a chunky paste.
- Place 7 flour tortillas onto the baking sheets. Scatter 1 1/2 cups pepper jack cheese over the tortillas. Spread the spiced chickpea mash over the cheese and top with chopped baby spinach.
- Sprinkle with remaining 1 1/2 cups pepper jack cheese and cover with the remaining 7 tortillas. Brush tops with remaining 1 1/2 tablespoons olive oil.
- Bake for 12 minutes until tortillas are crisp and golden brown. Slice into quarters and let cool slightly before packing.
Notes
Mashing the chickpeas keeps them securely inside the quesadilla when sliced and packed into lunch containers.
Nutrition (per serving)
- Calories: 563
- Protein: 24 g
- Carbohydrates: 57.4 g
- Fat: 22.1 g
- Fiber: 4.1 g
- Sodium: 1648 mg
- Saturated Fat: 11.5 g
- Sugar: 2.9 g
- Cholesterol: 46 mg