Vegan Chickpea Tortilla Quesadillas with Cashew Sour Cream

I think my love for Garbanzo bean flour is getting out of control. I find myself adding it to just about everything I make. The flour itself is so easy to bake with, because it cooks so quickly, it binds well, and doesn’t require you to be a master baker/chef, needing to add a ton of extra ingredients to get it to rise, stick together etc. I decided to try out some other things with it, and thought Tortillas! I am gluten free, as well as Vegan, and I don’t like buying gluten free tortillas from the store because I feel that there are just too many additives. These tortillas are super easy to make, and when I say super easy, I mean SUPER EASY, they are high in protein, and to mention, yummy. Please remember these do not keep well, so you want to eat them shortly after making them. The recipe is for just one large quesadilla, most of my recipes are for one or two, as I am a single gal who lives alone, I tend to make things in small quantities. I used almond cheese and organic black beans for the filling, but you can totally add whatever you prefer, and if you are allergic to nuts, soy cheese is always good (I tend to not eat a lot of soy due to my hypothyroidism) As far as the cashew sour cream goes, if you are nut free, there are some really fantastic brands out there for some delicious dipping sauces for Tex Mex. One of my absolute favorites is Follow Your Heart Chipotle Vegenaise, so bomb. I hope everyone enjoys!


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Vegan Chickpea Tortilla Quesadillas with Cashew Sour Cream

Servings: One Large Quesadilla (Two Tortillas)



1 cup Garbanzo Bean Flour (I use Bob’s Red Mill, or make my own by blending uncooked beans)

1 cup filtered water

1/4 tsp chipotle seasoning

1/4 tsp oregano

1/4 tsp cayenne pepper

1/4 tsp smoked paprika

1/4 tsp cumin

salt and pepper to taste

1 tsp oil for pan



  1. In mixing bowl, add flour, water, and seasoning and stir until completely smooth (it should be thinner than pancake mix, almost a watery consistency)
  2. Place nonstick pan on med high heat
  3. Once completely heated, add a tsp  whatever oil you prefer (I use unrefined coconut oil) to pan
  4. Slowly pour mixture, spreading and evenly distributing in circle (it’s very important that the pan is fully heated as it will cook very quickly, making it easier to spread the mixture evenly and thin and in a circle)
  5. cook on both sides until lightly browned (approx 3 minutes on each side)
  6. set aside

Note: The mixture should make two large tortillas, of the same size.

Cashew Sour Cream


1 cup raw cashews

1/4 cup filtered water

1 tbsp lemon juice

1 tsp apple cider vinegar

1/4 tsp sea salt

1 tbsp green onion, chopped



  1. Boil raw cashews in pot with two cups of water for 10 minutes
  2. drain cashews, and place under cold water until cool to the touch
  3. Add cashews, water, green onion, salt, ACV, and lemon juice to blender or food processor
  4. Blend, scraping the sides as you go, until completely blended
  5. put in sealed container, refrigerate until ready to serve


To make quesadillas:

  1. place one tortilla on nonstick skillet and place non dairy cheese (I use almond cheese, but you can use soy cheese or whatever you prefer) and black beans, veggie burger, corn, veggies etc.
  2. top with second tortilla
  3. wait until cheese is melted and the tortillas are crisp
  4. flip (approx 2 min on each side)
  5. cut and serve

Note: You can put whatever you’d like in the center, get creative!

I topped mine with cashew sour cream, my pumpkin chipotle hummus, guacamole and salsa










      1. Thank you so much, I hope you enjoy them! They’re my go to for a healthy protein packed meal and you can customize them with whatever spices you want, to go with what you decide to put inside. I’ll add basil and oregano if I’m making an Italian wrap, or put hazelnut butter inside and season the batter with coconut sugar and cinnamon. I hope you enjoy!! ❤️❤️❤️❤️


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