Tex-Mex Chickpea Quesadillas
with Cucumber Salsa & Cheddar Cheese
- Milk
- Gluten(Wheat)
All hail the king of toasted breads, the cheesiest and most noble of dinner options, the mighty quesadilla! Tonight, we’ve filled them with a delicious mix of nutritious ingredients and paired it with chickpeas, spring onion and cucumber salsa. We’ve replaced the black beans in this recipe with chickpeas due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
½
Onion
1
carrot
3 clove
garlic
1 tin
chickpeas
1 sachet
Tex-Mex spice blend
1 packet
Baby Leaves
6
Mini Flour Tortillas
(Contains: Gluten(Wheat))
1 packet
Shredded Cheddar Cheese
(Contains: Milk)
1
Cucumber
2 sprig
Spring Onion
1 packet
sour cream
(Contains: Milk)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
drizzle
vinegar (balsamic or white wine)
Nutrition
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Thinly slice onion (see ingredients). • Grate carrot. • Finely chop garlic. • Drain and rinse chickpeas.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot, stirring, until softened, 5 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Add garlic and Tex-Mex spice blend and cook until fragrant, 1 minute. • Add chickpeas and cook until softened, 2-3 minutes. Lightly mash with a fork. • Add a dash of water, the butter and baby leaves and cook until wilted, 1 minute. Season with salt and pepper and stir to combine.
• Arrange mini flour tortillas on a lined oven tray. Divide chickpea filling between tortillas, spooning it onto one half of each tortilla, then top with shredded Cheddar cheese. • Fold empty half of each tortilla over to enclose filling and press down gently with a spatula. Brush (or spray) tortillas with a drizzle of olive oil, then season to taste. • Bake quesadillas, until cheese has melted and tortillas are golden, 10-12 minutes. Spoon any overflowing filling back towards the quesadillas.
• Meanwhile, thinly slice cucumber and spring onion. • In a medium bowl, combine cucumber, spring onion and a drizzle of vinegar and olive oil. Season to taste. • Divide Tex-Mex chickpea quesadillas between plates. • Top with cucumber salsa and sour cream to serve. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The flavours were well received by families, with the spice level sitting comfortably mild for most; heat lovers can add more seasoning to taste.
- Ease of prep: This is a quick and easy meal that even teenagers can cook independently, and it works well when you're short on time.
- Suggestions: Add a can of kidney beans or lentils to bulk out the filling, and consider using a sandwich press instead of the oven for a crispier result. Some reviewers also recommended adding guacamole or extra sour cream alongside the salsa.
- Next-day meals: Leftovers keep well and make a great lunch the next day, with one reviewer noting their son enjoyed them in his lunchbox.
- Portions: Several reviewers felt the filling and cheese were on the light side, especially for four people; topping up with an extra can of beans and a little more cheese is an easy fix.
