Print Recipe

Smashed Garbanzo Quesadillas

Total Time30 mins
Course: Breakfast
Servings: 6


For the smashed garbanzo beans:

  • 1- 15 oz can garbanzo beans/chickpeas drained and rinsed
  • 1 1/2 tbsp onion powder
  • 1 tbsp garlic ground
  • 1/2 tbsp coriander ground
  • 1/2 tbsp ancho chile ground
  • 2 tbsp olive oil extra virgin
  • juice of one fresh lemon

For the quesadillas:

  • 8 eggs large
  • salt
  • black pepper freshly ground
  • 2 tbsp capers
  • 1/2 c cherry tomatoes halved
  • 6 medium tortillas  (I used white corn tortillas here, but you could easily substitute flour or yellow corn.)
  • 2 c Monterrey Jack cheese shredded


To prepare the smashed garbanzo spread

  • Place the beans in the bowl of a food processor fitted with a steel blade and process to a coarse paste
  • Add remaining ingredients and process to a smooth consistency
  • Remove and set aside

To prepare the eggs

  • Heat a large, heavy-bottomed skillet over a medium flame
  • Whisk the eggs together in a large bowl, seasoning liberally with salt and black pepper
  • Once the skillet is heated, add the eggs and immediately begin stirring in a circular motion with a wooden spoon
  • Stir in the capers and tomatoes just as the eggs are beginning to set
  • Cook, continuing to stir, until the eggs are solid and cooked through
  • Remove to a large bowl and carefully wipe out your pan

To assemble the quesadillas

  • Divide the ‘hummus’ between three tortillas, spreading liberally across the surface of each
  • Divide the egg mixture evenly between the three, top each with a third of the cheese, and finish with the remaining tortillas
  • Heat your skillet over a medium-high flame and carefully add one assembled quesadilla
  • Cook for 2-3 minutes, applying pressure to the top tortilla as it cooks so that the cheese melts throughout; flip after 3 minutes and cook for just 2-3 minutes more
  • Remove, cut into quarters, and serve immediately. Repeat with remaining quesadillas. I prefer to serve these quesadillas with a spicy, tomato-based salsa.