The Column of Life

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.