Saturday Beefcake Lunch

Southwest Vegetable Quesadillas

from Hannah Lawrence

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.