This recipe is: gluten free, dairy free, vegan
The isoflavones in chickpeas are excellent for alleviating PMS and balancing hormones for women. They also support the central nervous and muscular systems. Wild Rice provides protein, omega 3 and 6 fatty acids, B vitamins and other essential minerals. Avocados are excellent for the prostate. They also lower cholesterol, balance blood sugar, and reduce inflammation.
Season to taste
Lay tortilla flat. Spread 1 – 2 teaspoons vegan mayonnaise on half of the tortilla. Cut avocado in half and take out the stone. Scoop out 1/2 of the avocado per tortilla. Mash avocado onto the other half of the tortilla. Add a thin layer of precooked wild rice over the avocado. Add a thin layer of precooked or canned chickpeas on top of the rice. Season to taste.
Stovetop Cooking Directions: Add 1/2 – 1 tablespoon coconut oil to large frying pan. Turn heat onto high. Melt oil in pan. Fold quesadillas in half and add to frying pan. Turn heat down to medium. Cook 3-5 minutes, or until the tortilla is golden brown. Flip over and repeat on the other side.
Oven Cooking Directions: Preheat oven to 350F. Using a nonstick baking sheet or glass pan layered with parchment paper, fold quesadilla in half and place on pan. Bake for 5 – 7 minutes, or until tortilla is browned. Flip and continue cooking another 3-5 minutes, or until second side of tortilla is browned.
I love hot, spicy quesadillas while my husband prefers savory and flavorful. So, for mine, I used salt, black pepper, cayenne pepper, and Ethiopian Berbere seasoning mix. On my husband’s I used salt, black pepper, adobo, and dill weed.
Both were delicious!
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