Chimichangas & Quesadillas!

By Monica on October 11th, 2007

I lovelovelove Mexican food. We have one Mexican restaurant nearby and they do have a meal that can be made vegan, but there’s only so many veggie fajitas one person can eat. I’m also sick of paying the same price for veggie fajitas as corpse fajitas. One is clearly cheaper to produce than the other, grrrr!

Nevertheless, here are Tofu Chimichangas from The Garden of Vegan. The tofu ends up quite flavorful and the shell gets nice and crispy. Much better than paying $14 for glorified sauteed onions and peppers!

Then just to thoroughly prove my point that I don’t need to go out for Mexican, I whipped up some Garbanzo - Roasted Red Pepper Quesadillas from a Compassion Over Killing recipe. Embarrassingly easy to make and super tasty!

Garbanzo & Roasted Red Pepper Quesadillas
15 ounce can garbanzo beans
1/2 cup roasted red peppers
3T lemon juice
1T tahini
1 clove garlic, minced
1/4t cumin
8 tortillas
1/2 cup chopped green onions, optional
1/2 cup salsa, optional
vegan sour cream, optional

Drain the beans and place in a food processor with the next 5 ingredients. Process until very smooth, 1-2 minutes.

Spread 2-3T of the garbanzo mixture onto a tortilla and place in a dry nonstick skillet over medium heat. Sprinkle with green onions and salsa, if desired.

Top with a second tortilla and cook until the bottom tortilla is slightly browned, 2-3 minutes. Flip and cook the second side for 1 minute. Remove and top with sour cream or extra salsa, if desired.