Pesto and Chickpea Quesadillas
Ingredients
- 2 cups packed basil
- 2 cups packed kale
- 1/2 cup toasted pine nuts (sub walnuts)
- 1.5 tbsp white miso
- 2 tbsp nutritional yeast
- juice of 1/2 lemon
- 1/4 cup veggie broth
Filling
- 1 diced small red bell pepper
- 1/2 diced small onion
- 1 cup frozen corn kernels defrosted
- 2 tsp red pepper flakes
- salt and pepper to taste
- four 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 food processor on high, add veggie broth slowly into the mix and scrape down sides if necessary, then set aside
In a bowl mash chickpeas with 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, saute red pepper and onion until soft for about 5 minutes, add corn, red pepper flakes, and salt and pepper to taste, toss to incorporate and saute for 3 minutes
Add sauteed veggies to 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 mix, layer with shredded cheese, and gently fold into a half moon
Place 2 tortillas in the pan and cook until cheese melts for about 3-4 minutes, flip quesadillas to toast the other side, and repeat with remaining tortillas, then enjoy with more pesto for dipping
