Zesty Chickpea‑Quinoa Power Quesadillas

Turn a pantry staple into a zesty, protein‑rich dinner in under 30 minutes. These chickpea‑quinoa quesadillas blend earthiness with a kick of heat, giving you comfort and nutrition in one bite. Perfect for weeknight meals, meal prep, or hosting friends with a quick, crowd‑pleasing dish.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 cup canned chickpeas, drained and rinsed
• ½ cup cooked quinoa, cooled
• 1 cup fresh spinach, chopped
• ¼ cup shredded pepper jack cheese
• ¼ cup shredded mozzarella cheese
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper (adjust to taste)
• Salt and pepper, to taste
• 4 whole wheat tortillas (10" size)
• Optional: fresh cilantro, lime wedges, Greek yogurt for topping

Instructions

1. Heat a large skillet over medium heat and drizzle with olive oil.
2. Add chickpeas, smoked paprika, cumin, cayenne, salt, and pepper. Sauté 3‑4 minutes until heated through and slightly crispy.
3. Stir in chopped spinach and cook until wilted, about 1 minute.
4. Remove from heat and fold in quinoa, pepper jack, and mozzarella until cheese begins to melt.
5. Warm tortillas in a dry pan or microwave for 10‑15 seconds until pliable.
6. Spread the chickpea‑quinoa mixture evenly on half of each tortilla, leaving a small border.
7. Fold the tortillas in half, press gently, and place back in the skillet. Cook 2‑3 minutes per side until golden and cheese is fully melted.
8. Slice into wedges and serve hot with lime wedges, fresh cilantro, and a dollop of Greek yogurt if desired.
9. Enjoy immediately or heat leftovers in a skillet; they stay crispy for up to 48 hours in the fridge.

Chef's Note

For a crispier bite, lightly toast each tortilla on a dry skillet for 30 seconds before adding the filling.

Make-Ahead Tips

Hold the filling in the refrigerator; re‑warm a few minutes before serving. The tortillas stay crisp for up to 48 hours.

Substitutions

Swap quinoa for cooked brown rice or cauliflower rice. Use dairy‑free cheese and vegan tortillas for a plant‑based version.