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!
If you like this recipe, you’ll also love our High-Protein Chipotle Sweet Potato Bowl, Mexican-style Sweet Potato, or Edamame Sweet Potato Bowl.
High-Protein Chickpea Quesadillas
A delicious, easy-to-make quesadilla packed with 33g of protein per serving, using pantry and budget-friendly items like TVP (dehydrated soy) and chickpeas.
Equipment
Ingredients
Quesadilla
- 100 g textured vegetable protein - TVP
- 1 tsp plant-based beef stock powder
- 1 tsp olive oil
- 1 yellow onion - finely diced
- 1 red capsicum - diced
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1.5 cups (246 g) cooked chickpeas
- 2 cups (60 g) baby spinach
- 5 large wholegrain wraps
Sauce
- 300 g Silken tofu
- ½ cup (22 g) nutritional yeast
- 4 tbsp hemp seeds
- 3 tbsp chipotle in adobo sauce
- ½ cup (118.29 ml) soy milk
Instructions
- Start by combining the TVP, stock powder, and 1.5 cups of boiling water in a bowl. Allow this mixture to rest for 5 minutes to rehydrate the TVP.
- In a large pan on medium heat, add the olive oil and diced onions. Cook these for about 5 minutes until the onions become translucent.
- Add the diced capsicum, cumin, oregano, chickpeas, and rehydrated TVP to the pan. Cook this mixture for about 7 minutes, stirring frequently to ensure even cooking.
- While the chickpea mix is cooking, prepare the sauce. In a blender, combine the silken tofu, nutritional yeast, hemp seeds, chipotle in adobo sauce, and soy milk. Blend until smooth.
- Once the chickpea mix is cooked, add the baby spinach and cook for another 2 minutes until the spinach is wilted.
- Spread a generous amount of the sauce onto a wholegrain wrap. Add a portion of the chickpea mix and fold the wrap into a quesadilla. Repeat this process for the remaining wraps.
- Cook the quesadillas in a pan on medium heat for about 2 minutes on each side until they are golden brown and crispy. Serve with extra sauce on the side for dipping.
Nutrition Information
Per Serving/Portion
Calories: 577 kcalCarbohydrates: 83 gProtein: 33 gFat: 16 gSodium: 787 mgFiber: 13 gVitamin A: 95 IUVitamin C: 36 mgCalcium: 143 mgIron: 6 mg
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I have never seen plant-based beef stock powder. Where can you find it? Would Better Than Bouillon work?
Hi lovely, yes that would work great!
Hi!!! Where or how can I get the chipotle in adobo sauce?? Thank You!😊
Hi lovely, you should find it in your supermarket in the international or mexicain aisle. If you’re unsure where to get it I’d recommend googling chipotle in adobo + your location, it should show you what’s available 🙂