Strictly speaking, quesadillas are tortillas which are stuffed with cheese (queso is the Spanish word for cheese) and other ingredients such as veggies, and then grilled. Although quesadillas can be made vegan by using vegan cheese, I myself am not a fan and prefer to nourish my body with natural and unprocessed whole foods.
This quesadilla is pure comfort food – it’s full of nourishing ingredients which both your body and your taste buds will love!
- 1 wholewheat tortilla
- 1/2 a large can of chickpeas, drained and rinsed
- 1 tomato
- A handful of curly lettuce leaves
- A handful of rucola
- A handful of baby spinach leaves
- 1/4 orange capsicum
- 4-5 small mushrooms
- For the guacamole:
- 1/2 a ripe avocado
- 1/2 a lemon
- 1 handful of cilantro
- Slice the mushrooms and cilantro and place them in a pan with some water. Cook until softened and then drain.
- In a bowl, mash the avocado using a fork, squeeze the juice of 1/2 a lemon, and add some black pepper. Mash these ingredients until well-combined so as to form the guacamole. (Alternatively, you can also place these ingredients in a blender or food processor if you desire a smoother consistency).
- Lay out the tortilla on a flat surface and spread the guacamole over the surface of half of the tortilla.
- Top the guacamole with the chopped up curly lettuce, cucumber, capsicum, chickpeas, rucola, tomato, baby spinach and mushrooms
- Fold the empty half of the tortilla over and place in a wrap iron for 3-4 minutes until golden brown. Alternatively you can also place it in a pre-heated oven (200 degrees celsius) for about 3-5 minutes.
- Enjoy! 🙂