Quickie Quesadillas

These quesadillas are a truly happy marriage between cultures: Middle Eastern red pepper hummus served with Mexican corn tortillas and garnished with salsa makes an absolutely delicious meal or snack.

1 15-ounce can garbanzo beans, drained
1/2 cup water-packed roasted red peppers
3 tablespoons lemon juice
1 tablespoon tahini (sesame seed butter)
1 garlic clove, peeled
1/4 teaspoon cumin
8 corn tortillas
1/2 cup chopped green onions
1/2 cup diced tomatoes
1/2–1 cup salsa

Place garbanzo beans in a food processor or blender with roasted peppers, lemon juice, tahini, garlic, and cumin. Process until very smooth, 1 to 2 minutes. 

Spread a tortilla with 2 to 3 tablespoons of garbanzo mixture and place in a large non-stick skillet over medium heat. Sprinkle with onions, tomatoes, and salsa. 

Top with a second tortilla and cook until bottom tortilla is warm and soft, 2 to 3 minutes. Turn and cook second side for another minute. Remove from pan and cut in half. Repeat with remaining tortillas.

Makes 8 servings

Nutritional information per 1/2 quesadilla: 129 calories, 3 g fat, 5 g protein, 22 g carbohydrate, 160 mg sodium, 0 mg cholesterol

Recipe from The Survivor's Handbook: Eating Right for Cancer Survival, by Neal D. Barnard, M.D. 

The Cancer Project News, Summer 2006

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