Vegan Pesto 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, slowly adding the vegetable broth. Scrape down sides as needed and set aside
Mash chickpeas in a bowl with a potato masher or fork until flaky texture. 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 pesto. Mix well
Preheat a large pan over medium heat. Lay tortillas on work surface. Brush each with pesto, add equal chickpea mixture, then layer with shredded cheese. Gently fold into half moons
Place two quesadillas in pan and cook until cheese melts, about 3-4 minutes. Flip to toast other side. Repeat with remaining quesadillas. Serve with extra pesto for dipping
Tips
Any tortilla type works; for extra nutrition try homemade kale tortillas
