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 tbl white miso
- 2 tbl 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 & pepper to taste
- Four (8 in) flour tortillas
- 1 (15 oz) can chickpeas rinsed and dried
- 1 cup grated vegan Pepper Jack Cheese
Preparation
Process all pesto ingredients in a food processor on high, adding veggie broth slowly. Scrape down sides if necessary and set aside
Mash chickpeas in a bowl with a potato masher or the back of a fork until flaky. Season with salt and pepper
Heat olive oil in a large skillet over medium-high heat. Sauté red bell 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 sautéed vegetables to chickpeas along with 2 tablespoons of pesto. Mix well
Preheat a large pan over medium heat. Lay tortillas on a work surface. Brush each with pesto, add equal amounts chickpea mixture, and layer with shredded cheese. Gently fold into half moons
Place two tortillas in the pan and cook until cheese melts, about 3-4 minutes. Flip to toast the other side. Repeat with remaining tortillas and serve with extra pesto for dipping
Tips
Any type of tortilla works; for a nutritious variation, try kale tortillas
