Vegan Quesadillas you ask?  This only scratches the surface of what can be done without meat or dairy.  21st century vegans enjoy a quality and diversity of food that even 10 years ago could only be dreamed of.  Here's a dish to give you the idea.

Vegan Quesadillas:

1 15-ounce can of chick peas

1/2 cup water-packed roasted red pepper

3 tablespoons lemon juice

1 tablespoon tahini

1 garlic clove, peeled

1/4 teaspoon cumin

8 corn tortillas

1/2 cup chopped green onions

1/2-1 cup salsa

1.  Drain the beans and place in a food processor or blender with the next five ingredients.  Process until very smooth, 1-2 minutes.

2.  Spread on a tortilla with 2 to 3 tablespoons of the garbanzo mixture and place in a nonstick skillet over medium heat.  Sprinkle with chopped onions and salsa.

3.  Top with a second tortilla and cook until the bottom tortilla is warm and soft, 2-3 minutes.  Flip and cook the second side for 1 minute.  Remove from the pan and cut in half.  Repeat with remaining tortillas.

And Enjoy!