Low Fat Vegetarian Artichoke Chickpea Quesadilla

I came up with this quesadilla recipe one Saturday afternoon when I didn’t have a lot of food in the house and I didn’t want to go to grocery shopping until Sunday. When I found the artichoke hearts and chickpeas in the pantry (two of my favorite foods) I had a feeling I could come up with something tasty. Then I found the corn tortillas in the fridge and I knew that a delicious meal would soon be on my plate.

INGREDIENTS

1 – 14 oz. can Baby Artichoke Hearts
1 – 16 oz. can Chickpeas
1/8 tsp. Pepper
¼ tsp. Salt
¼ tsp. Crushed Red Pepper
2 Tbsp. Honey
1 Tbsp. Lime Juice
8 – 6” Corn Tortillas
Vegetable oil for pan

Optional:

Sour Cream
Chopped Tomato
Salsa

Related: Crispy Parmesan Snow Peas

DIRECTIONS

**Preheat oven to lowest temperature**

Drain can of artichoke hearts and can of chickpeas.
Pulse chickpeas in a food processor 10 times.
Pour chickpeas into a medium mixing bowl.
Pulse artichoke hearts in a food processor 5 times.
Mix artichoke hearts into chickpeas.
Add salt, pepper, and crushed red pepper into artichoke mixture and stir.
Stir honey and lime together in a small bowl then stir into mixture.
Set mixture aside.
Start heating nonstick skillet, then add a little cooking oil (about ½ tsp.) to a pan and spread the oil around pan using a silicone basting brush.
Heat tortillas until a little brown on both sides.
Spread 1/3 C. of artichoke and chickpea mixture on one of the tortillas, then put the second tortilla on top.
Continue heating tortilla until lightly brown.
Flip quesadilla over and heat until that side is also lightly brown.
Repeat process until all 4 quesadillas are complete.
Keep quesadillas warm in the oven until all are ready.
Serve with toppings such as chopped tomatoes, sour cream, or salsa.

Makes 4 quesadillas.

Related: Make Your Food Last Longer

Hope you enjoy these Low-fat Vegetarian Artichoke Chickpea Quesadillas! Let me know in the comments if you tried them.

Related: Crock Pot Hamburger Casserole

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Yum

Low Fat Vegetarian Artichoke Chickpea Quesadilla

Ingredients

1 - 14 oz. can Baby Artichoke Hearts
1 - 16 oz. can Chickpeas
1/8 tsp. Pepper
¼ tsp. Salt
¼ tsp. Crushed Red Pepper
2 Tbsp. Honey
1 Tbsp. Lime Juice
8 – 6” Corn Tortillas
Vegetable oil for pan
Optional:
Sour Cream
Chopped Tomato
Salsa

Instructions

Preheat oven to lowest temperature
Drain can of artichoke hearts and can of chickpeas.
Pulse chickpeas in food processor 10 times.
Pour chickpeas into medium mixing bowl.
Pulse artichoke hearts in food processor 5 times.
Mix artichoke hearts into chickpeas.
Add salt, pepper, and crushed red pepper into artichoke mixture and stir.
Stir honey and lime together in small bowl then stir into mixture.
Set mixture aside.
Start heating nonstick skillet, then add a little cooking oil (about ½ tsp.) to pan and spread oil around pan using a silicone basting brush.
Heat tortillas until a little brown on both sides.
Spread 1/3 C. of artichoke and chickpea mixture on one of the tortillas, then put second tortilla on top.
Continue heating tortilla until lightly brown.
Flip quesadilla over and heat until that side is also lightly brown.
Repeat process until all 4 quesadillas are complete.
Keep quesadillas warm in oven until all are ready.
Serve with toppings such as chopped tomatoes, sour cream, or salsa.

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About Lisa

Lisa is a mother of three lovely young women and is a new grandmother to a baby boy! She has been married to her high school sweetheart for more than thirty years. Lisa is originally from Dearborn Heights, Michigan, but has lived in the Tampa Bay area since 1984. Running a small business for over 25 years and raising a family has made for a busy, busy life with many ups and downs; it’s definitely been an adventure. Lisa’s always involved in one project or another whether it’s work related or serving her community. She also recently went back to school to finish her bachelor’s degree in American Studies. Lisa tries to make every day a good day—that means learning something new, practicing kindness, and enjoying the present moment.