Cheesy Pesto Chickpea Melt
Preparation time
15 min
Total Time
25 min
Servings
2
Servings
MADE WITH
POM® 100% Whole Wheat Large Tortillas
Ingredients
- 3 POM® 100% Whole Wheat Large Tortillas
- 1 cup Mozzarella Cheese, shredded
- 1 - 540ml can Chickpeas, rinsed and drained
- 1/2 cup Basil Pesto
- 1/2 cup Spinach, roughly chopped
- 1/2 cup Cherry Tomatoes, halved
Directions
- Preheat oven to 375°F (190°C).
- Grease a 6-cup muffin tray with cooking spray.
- Cut 4-inch rounds from tortillas. Fit tortilla rounds into the muffin cups. Bake for 3-5 minutes or until crisp and lightly browned.
- In a medium bowl, stir together chickpeas and pesto. Gently stir in spinach, tomatoes, and half the cheese.
- Divide the chickpea mixture between the tortilla cups. Top with remaining cheese.
- Place the muffin tray on a baking sheet and bake for 5-7 minutes or until heated through and the cheese is melted.
