Vegan Pesto and Chickpea Quesadillas
Ingredients
Pesto
- 2 cups packed basil
- 2 cups packed kale
- 1/2 cup toasted pine nuts (substitute 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
- 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, 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 fold into half moons.
Place 2 quesadillas in the pan and cook until cheese melts, about 3-4 minutes, then flip to toast the other side, repeat with remaining quesadillas and enjoy, using more pesto for dipping.
