Easy Vegan Pesto Chickpea Quesadillas
Ingredients
Pesto
- 2 cups packed basil
- 2 cups packed kale
- 1/2 cup toasted pine nuts (sub walnuts)
- 1.5 tablespoons white miso
- 2 tablespoons nutritional yeast
- juice of 1/2 lemon
- 1/4 cup vegetable broth
Filling
- 1 small red bell pepper, diced
- 1/2 small onion, diced
- 1 cup frozen corn kernels, defrosted
- 2 teaspoons red pepper flakes
- salt and pepper to taste
- four 8-inch flour tortillas
- 1 (15 oz) can chickpeas, rinsed and dried
- 1 cup grated vegan pepper jack cheese
- olive oil (for sautéing)
Preparation
Process all pesto ingredients in a food processor on high, adding vegetable broth slowly into the mix and scraping down sides if necessary, then set aside.
In a bowl, mash chickpeas with a potato masher or the back of a fork until a flaky texture and season with salt and pepper.
In a large skillet, heat some olive oil over medium-high heat, then sauté red pepper and onion until soft, about 5 minutes, add corn, red pepper flakes, and salt and pepper to taste, toss to incorporate and sauté for 3 minutes.
Add the sautéed vegetables to the chickpeas along with 2 tablespoons of pesto and mix well.
Preheat a large pan over medium heat, lay 4 tortillas on a work surface, brush each with desired amount of pesto, add equal amounts of chickpea mixture, layer with shredded cheese, and gently fold into half moons.
Place 2 tortillas in the pan and cook until cheese melts, about 3-4 minutes, then flip to toast the other side and repeat with remaining tortillas and enjoy.
Tips
Any type of tortilla can be used for this recipe.
Try kale tortillas for a variation if available.
Serve with extra pesto for dipping to enhance flavor.
