Quick Quesadillas
by Sarah Echelberger
serves: 4
  These quick & easy quesodillas pack a fantastic nutitional punch with cheese and beans delivering a double dose of protein! And with no meat, the price for this meal is always right on the money!

Look for the time and money-saving recipe for homemade Taco Seasoning Mix on this website.
  2 cans   garbanzo beans, drained
  2 tsp.   Taco Seasoning Mix
  1/4 c.   olive oil (plus more for pan)
  1 pkg.   flour tortillas
  2 c.   shredded cheese
  2   avacados, diced
  1 cup   salsa
  1 cup   sour cream
    sliced black olives, optional
    shredded lettuce, optional
  Preheat oven to 350 degrees F.

Mix Garbanzo Beans with spices and oil. Cook Garbanzo Beans in oven at 350 for about 10-15 minutes. Smash beans with a potato masher or a fork.

Pour a small amount of oil in a heavy-bottomed skillet over medium heat. When oil ripples, it's ready to use (but watch it-- it'll smoke and burn if you don't use it immediately). Place a tortilla in the bottom of the pan, top with about 1/3 c. shredded cheese plus a couple spoonfuls of smashed garbanzo beans. Smooth out fillings, and top with a second tortilla. Heat for a couple of minutes, until bottom tortilla is golden-brown, then flip and repeat for second side (cheese should be melted).

Transfer quesodillas to a serving plate and cut into wedges with a pizza cutter. Top quesodillas with avacados, salsa and sour cream