High-Protein Chickpea Quesadillas

A delicious, easy-to-make quesadilla packed with 33g of protein per serving, using pantry and budget-friendly items like TVP (dehydrated soy) and chickpeas.

Author Sarah Cobacho (plantbaes.com)

PREP TIME10

COOK TIME14

TOTAL TIME24

Servings 5 quesadillas

Course Main

Cuisine Mexican-Inspired

Keyword Budget-Friendly, Easy Dinner, hemp seeds, High Protein, Meal Prep, nutritional yeast, onions, soy milk, spinach, tofu

Ingredients

Quesadilla

100 g textured vegetable protein (TVP)
1 tsp plant-based beef stock powder
1 tsp olive oil
1 yellow onion, finely diced
1 red capsicum, diced
1 tbsp ground cumin
1 tbsp dried oregano
1.5 cups cooked chickpeas
2 cups baby spinach
5 large wholegrain wraps

Sauce

300 g Silken tofu
½ cup nutritional yeast
4 tbsp hemp seeds
3 tbsp chipotle in adobo sauce
½ cup soy milk

Instructions

Start by combining the TVP, stock powder, and 1.5 cups of boiling water in a bowl. Allow this mixture to rest for 5 minutes to rehydrate the TVP.
In a large pan on medium heat, add the olive oil and diced onions. Cook these for about 5 minutes until the onions become translucent.
Add the diced capsicum, cumin, oregano, chickpeas, and rehydrated TVP to the pan. Cook this mixture for about 7 minutes, stirring frequently to ensure even cooking.
While the chickpea mix is cooking, prepare the sauce. In a blender, combine the silken tofu, nutritional yeast, hemp seeds, chipotle in adobo sauce, and soy milk. Blend until smooth.
Once the chickpea mix is cooked, add the baby spinach and cook for another 2 minutes until the spinach is wilted.
Spread a generous amount of the sauce onto a wholegrain wrap. Add a portion of the chickpea mix and fold the wrap into a quesadilla. Repeat this process for the remaining wraps.
Cook the quesadillas in a pan on medium heat for about 2 minutes on each side until they are golden brown and crispy. Serve with extra sauce on the side for dipping.

Nutritional Information - Per Serving