HIGH-PROTEIN CHICKPEA QUESADILLAS

Name: HIGH-PROTEIN CHICKPEA QUESADILLAS
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 100g TVP; 1 tsp plant-based beef stock powder; 1 tsp olive oil; 1 onion diced; 1 red capsicum diced; 1 tbsp cumin powder; 1 tbsp oregano; 1.5 cups cooked chickpea; 2 cups baby spinach; 5 large wholegrain wraps; Sauce; 300g Silken tofu; ½ cup nutritional yeast; 4 tbsp hemp seeds; 3 tbsp chipotle in adobo sauce; ½ cup soy milk

5 steps

Prep:15min

These quesadillas are delicious, super easy to put together and made mostly of pantry and budget-friendly items. I love having them with roasted veggies or a little salad on the side. They each pack 33g of protein, making them super satiating and a great option if you’re looking to bump your protein intake. We are using TVP, which is dehydrated soy. It’s very affordable, high in protein, and has a mince-like texture once rehydrated. You can find it at all the main supermarkets in Australia. Have you tried it? This recipe also makes a great meal-prep as it keeps well in the fridge, just keep the chickpea mix, queso and wraps separated and assemble just before heating up!

Updated at: Thu, 17 Aug 2023 12:04:31 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories463.8 kcal (23%)

Total Fat14.7 g (21%)

Carbs50.1 g (19%)

Sugars8.7 g (10%)

Protein34.6 g (69%)

Sodium432.2 mg (22%)

Fiber15.9 g (57%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

100gTVP

1 tspplant-based beef stock powder

1 tspolive oil

1 Tbspcumin powder

1 Tbsporegano

1 ½ cupschickpea

cooked

2 cupsbaby spinach

5wholegrain wraps

large

sauce

Sauce

300gsilken tofu

½ cupnutritional yeast

4 Tbsphemp seeds

3 Tbspchipotle in adobo sauce

½ cupsoy milk

Instructions

Step 1

Combine the TVP, stock powder, and 1.5 cups of boiling water. Allow resting for 5 minutes.

Step 2

Add the olive oil and onions to a large pan on medium heat, and cook for 5 minutes. Add the capsicum, cumin, oregano, chickpeas, and TVP. Cook for 7 minutes. Stirring frequently.

Step 3

Add the silken tofu, nutritional yeast, hemp seeds, and chipotle in adobo and soy milk to a blender, and blend until smooth.

Step 4

To build, pour sauce around the wrap. Add the chickpea mix to half the wrap, top with spinach, and fold. Cook on medium heat for around 2 minutes on each side until golden.

Step 5

Slice in triangles and enjoy!

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