Smokey Chickpea and Spinach Quesadillas
Tortilla wraps are stuffed with a melt in your mouth filling of smashed chickpeas, spinach and a highly addictive smokey chipotle cheese sauce. We guarantee after making these quesadillas once they’ll be a regular feature in your lives! Make as part of a Mexican feast served with our Black Bean Chili and Zingy Tomato and Corn Salsa or as a yummy lunchtime upgrade on their own.
Recipes like this are honestly what our new cheese sauce was made for: making lip-smackingly delectable cheesy feasts without the hassle AND having to set 10 reminders to soak those cashews the night before (how many times will we forget?!). So allow us to provide the cheese-flavoured vegan goodness that you’ve been yearning for and take your time dreaming up new ways to enjoy it instead.
|Makes 2 x large quesadilla
Time to table: 20 mins
3/4 cup of Brook cheese sauce (use the rest with the chickpeas)
4 x large tortilla wraps
Smokey Chickpea filling:
1 x can of chickpeas
1 medium onion, diced
4 cloves of garlic, minced
2 tsp oil or apple cider vinegar
2 handfuls of spinach
1/4 cup of Brook cheese sauce
2 tsp coconut sugar or maple syrup/ other sweetener
1 Tbsp chipotle Tabasco (or other hot sauce)
1/4 tsp garlic powder
Pinch of cayenne pepper and sea salt
Eat solo or serve with our zingy tomato and sweetcorn salsa (recipe here).
Begin by making the chickpea filling.
In a small bowl combine 1/4 cup of cheese sauce, coconut sugar, hot sauce, garlic powder, cayenne and a pinch of salt.
Rinse and drain the can of chickpeas and place in another bowl. Mash the chickpeas with a fork or potato masher until broken up but still some chickpeas remain whole. Place to one side.
Add the oil (or cider vinegar instead if using) to a frying pan/skillet over a medium heat, followed by the diced onion. Cook for 5 minutes or until the onion is soft. Add the minced garlic and cook for a further minute.
Now it’s time to add the chickpeas as well as your smoky sauce and spinach. Simmer for 5 minutes for the flavours to infuse and the spinach to wilt.
Remove from the heat and allow to cool.
This is where that extra cheesy sauce comes in…prep your tortillas by adding an even layer of brook cheese sauce across its surface, leaving a slight gap around the edge.
Add half of the chickpea mixture on top of the cheese sauce and spread evenly across. Then place the second tortilla on top and press down firmly to flatten.
Lightly grease a large frying pan or skillet with some oil and place over a medium heat.
When the pan is hot place your filled tortilla in the skillet and place another smaller frying pan on top to weigh it down and get those edges super crispy or use spatula and continuously press firmly down on the tortillas.
Cook for about 3 minutes on one side before carefully flipping and repeating on the other side.
Once golden and crispy remove from the pan and allow to cool before slicing up into triangles.
Repeat this process for the other two tortilla wraps.
Serve with a sprinkle of fresh coriander, extra hot sauce and a squeeze of lime.