Quick Vegan Quesadillas - cooking recipe

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

Preparation

Drain the beans and place in a food processor or blender with the next five ingredients.
Process until very smooth, 1 to 2 minutes.
Spread a tortilla with 2 to 3 tablespoons of the garbanzo mixture and place in a nonstick skillet over medium heat.
Sprinkle with chopped onions and salsa.
Top with a second tortilla and cook until the bottom tortilla is warm and soft, 2 to 3 minutes.
Flip and cook the second side for 1 minute. Remove from the pan and cut in half.
Repeat with the remaining tortillas.