or 1/2 pound dry garbanzo beans cooked according to package directions and drained.
10 oz frozen spinach thawed
1 1/2 cups cooked chicken chopped into small pieces
1 cup salsa or enchilada sauce
1 tsp garlic powder
2 tsp chili powder
Shredded cheddar cheese
Additional salsa or enchilada sauce sour cream
Mash beans and spinach in food processor or blender, keeping most of the liquid from the thawed spinach, this will help the beans mash up.
Transfer to a large mixing bowl. Add chicken, salsa, and spices to the mixing bowl. Mix well. Place about 2-3 tablespoons per tortilla, adding shredded cheese to each tortilla. Fold over the tortillas and place in a cooking dish. Add enchilada sauce or salsa to the tops of the tortillas and a little more cheese. Bake at 350 for about 20-25 minutes. You may also skip the cooking and adding the sauce on top and fry them in a pan with some cooking spray so that they are more like quesadillas!
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