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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 8 |
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I plan on modifying this recipe in the future, but this was my first attempt. Ingredients:
1 (15 ounce) can garbanzo beans (chick peas) |
1/2 cup water-packed roasted red pepper |
4 tablespoons lemon juice |
3 tablespoons tahini |
5 garlic cloves, peeled |
1/4 teaspoon cumin |
8 whole wheat tortillas |
1/2 cup chopped onion |
1 cup salsa |
Directions:
1. Drain the beans and place in a food processor or blender with the next five ingredients.
2. Process until very smooth, 1 to 2 minutes.
3. Spread a tortilla with 2 to 3 tablespoons of the garbanzo mixture and place in a nonstick skillet over medium heat.
4. Sprinkle with chopped onions and salsa.
5. Top with a second tortilla and cook until the bottom tortilla is warm and soft, 2 to 3 minutes.
6. Flip and cook the second side for 1 minute. Remove from the pan and cut in half.
7. Repeat with the remaining tortillas.
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