Kale and Mushroom Quesadillas with Roasted Garlic Aioli

Kale and Mushroom Quesadillas with Roasted Garlic Aioli are a quick and easy weeknight meal that's packed with flavor. The roasted vegetables add a smoky, earthy flavor to the quesadillas, while the roasted garlic aioli adds a creamy, garlicky richness. These quesadillas are perfect for a quick lunch or dinner, and they're also great for meal prep.

I first came up with this recipe when I was looking for a way to use up some leftover kale and mushrooms. I had been roasting vegetables all week, and I was getting a little tired of the same old roasted vegetable recipes. I decided to try something different and made these quesadillas. They were so good that I've been making them ever since.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 bunch kale, chopped
• 1 cup sliced mushrooms
• 1/4 cup chopped onion
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup dairy-free cheese
• 4 low-carb tortillas

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss kale, mushrooms, and onion with olive oil, salt, and pepper on a baking sheet.
3. Roast in the oven for 15 minutes, or until softened.
4. Spread cheese on one side of each tortilla.
5. Top with the roasted vegetables.
6. Fold the tortillas in half and heat in a skillet over medium heat until crispy and golden brown.
7. Serve with roasted garlic aioli.

Why It Works

• Roasting the vegetables brings out their natural sweetness and flavor.
• The dairy-free cheese adds a creamy, gooey texture to the quesadillas.
• The roasted garlic aioli adds a rich, garlicky flavor to the quesadillas.
• The low-carb tortillas make these quesadillas a healthier option.