Southwest Veggie Quesadillas

Method

One of the winning recipes in our 2010 NYC Public Schools Recipe Contest, these flavorful quesadillas are great for a large party.

• 13 cans garbanzo beans
• 1 1/2 cup lemon juice
• 9 tablespoons garlic
• 5 teaspoons cumin
• 4 bunches cilantro, chopped
• 5 large yellow onions, diced
• 10 teaspoons drained black beans
• 10 teaspoons corn
• 10 teaspoons chopped red pepper
• 10 teaspoons chopped green pepper
• 5 teaspoons salt
• 5 teaspoons black pepper
• 60 10-inch wraps
• 5 cans salsa

In a blender or food processor, combine garbanzo beans, 1 cup of the lemon juice, garlic, and cumin to make the hummus.

Combine the cilantro, onions, remaining 1/2 cup of lemon juice, black beans, corn, red and green peppers, salt, and pepper.

Spread a layer of hummus over the entire wrap. Cover half of the wrap with black bean mixture. Fold wrap in half. Cook on grill or flat top until the wrap is crispy. Cut into wedges. Garnish with salsa.

Yield

60 servings