Vegan Pesto and 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
- 1/2 small onion
- 1 cup frozen corn kernels
- 2 teaspoons red pepper flakes
- salt and pepper to taste
- 4 (8-inch) flour tortillas
- 1 (15-ounce) can chickpeas, rinsed and dried
- 1 cup grated vegan pepper jack cheese
Preparation
Process all pesto ingredients in a food processor on high, adding vegetable broth slowly and scraping down sides if necessary, then set aside.
In a bowl, mash chickpeas with a potato masher or fork until flaky and season with salt and pepper.
In a large skillet, heat olive oil over medium-high heat and sauté red pepper and onion until soft, about 5 minutes, then add corn, red pepper flakes, salt, and pepper to taste and sauté for 3 more 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 out 4 tortillas, brush each with desired amount of pesto, add equal amounts of chickpea mixture, layer with shredded cheese, and gently fold into half moons.
Place the quesadillas in the pan and cook until cheese melts, about 3-4 minutes, then flip to toast the other side and repeat for all.
Tips
Use extra pesto for dipping.
