Pesto & Chickpea Quesadillas 💚 💚 by @thevegansara
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
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, & dried,
1 cup grated vegan Pepper Jack Cheese
What you do:
1️⃣ For Pesto: process all ingredient in food processor on high, add veggie broth slowly into the mix. Scrape down sides if necessary. Set aside.
2️⃣In a bowl mash chickpeas with potato masher or the back of fork till a flaky texture, season with salt and pepper
3️⃣In a large skillet, heat some olive oil over medium-high heat. Saute red pepper & onion until soft about 5 min. Add corn, red pepper flakes, & salt/pepper to taste. Toss to incorporate & saute for 3 minutes.
4️⃣Add sautéed veggies to chickpeas along with 2 tbl of pesto. Mix well.
5️⃣Preheat a large pan over medium heat. Lay 4 tortillas on a work surface. Brush each with desired amount of pesto. Next add equal amounts chickpea mix. Then layer with shredded cheese. Gently fold into a half moon.
5️⃣Place 2 tortillas, & cook until cheese melts, about 3-4 minutes. Flip quesadillas to toast the other side. Repeat & enjoy! Use more pesto for dipping 💚