I made a chickpea "omelet" for this however, it's more like a savory pancake and cooks up like one too. I used black salt in this recipe to help give it a more eggy taste but you will not miss it if you do not use it.
Before I started, I sauteed some mushrooms, onions and a green bell pepper for my "Denver Quesadilla" but like I said earlier, you can add whatever you like, cooked or raw.
Let's get started. Here is what you will need.
For the chickpea omelet:
1 cup of chickpea or garbanzo bean flour
1/3 cup nooch (a.k.a. nutritional yeast)
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black salt
1/2 tsp baking soda
1/4 tsp black pepper
1/4 tsp turmeric
Toss everything into a bowl and whisk to combine. Should have the consistency of runny pancake batter. You may need to add more if it appears to thick.
Heat a fry pan on medium heat with a small amount of extra virgin olive oil. I only used a 1/2 tsp but how much you use or don't use is up to you.
When the pan is ready, pour 1/3 cup of the batter into the pan and let it cook until holes start to appear and flip it. Like when you are making pancakes. Let it cook for about two more minutes until it's golden on the other side. Transfer to a plate. Wipe out the extra oil that's leftover in the pan.
Heat up an 8" whole wheat tortilla for about 30 to 45 seconds. Flip it and add your favorite vegan cheese. I used Follow Your Heart cheddar shreds and Daiya mozzarella shreds.
Place the chickpea omelet over the cheese and add some mushrooms, onions and green bell pepper. Oh yea, and some fresh spinach.
Fold it like a taco, add some fresh tomato and enjoy!!!