Lately, I have been trying to find ways to get more nutrients into my kid, I mean who isn’t? The selective phase has got me in a pickle most days but thankfully there are moments of pure brilliance on my part.
This quesadilla recipe is a favourite because it’s so simple yet one that the whole family enjoys. It is a fantastic go-to lunch. I decided to take advantage of the marble cheese in this and incorporate some close in colour ingredients that are packed with nutrients. Both carrots and garbanzo beans are foods my daughter wouldn’t normally eat alone but when they are paired with the tortilla and the cheese, it’s a winning combo. I serve these quesadillas with a side of plain Greek yogurt and salsa for dipping pleasure.
Carrot & Chickpea Quesadillas
*Makes 2 large Quesadillas
- 4 large whole wheat flour tortilla wraps
- 1 cup grated marble cheese
- ½ cup pulsed or smashed cooked chickpeas
- 1/3 cup grated carrots
- 1 Tsp. chili powder
- ¼ Tsp. paprika
- 1/8 Tsp .garlic powder
- Salt and pepper
- Cooking oil such as olive or avocado
*Pro tip: I grate my cheese and carrots in the food processor and then pulse the chickpeas right after. It makes for one-time use and it’s all done.
- Preheat oven to 350 degrees Fahrenheit.
- Mix together the filling ingredients-the cheese, chickpeas, carrots, and spices in a bowl.
- Lay down the tortilla wraps and lightly brush some oil on each side of the wraps.
- Divide and place the filling equally on top of two wraps. Place the two remaining shells on top and press down to flatten the quesadillas.
- Bake in the oven for 10-12 minutes, flipping the quesadillas halfway.
- Let cool, slice, and serve with salsa and/or plain Greek yogurt.