Kale and Mushroom Quesadillas with Roasted Red Pepper and Walnut Pesto

These quesadillas are a great way to get your daily dose of vegetables. The kale and mushrooms are sautéed until softened and then combined with roasted red peppers and walnut pesto. The whole-wheat tortillas are filled with the vegetable mixture and shredded vegan cheese, and then grilled until golden brown and crispy. Serve with your favorite dipping sauce.

Quesadillas are a Mexican dish that is typically made with a corn or wheat tortilla that is filled with cheese and other ingredients, and then grilled or fried. The most common fillings for quesadillas are cheese, meat, and vegetables. Quesadillas can be served as an appetizer, main course, or side dish.

Prep time: 15 | Cook time: 10 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 cup chopped kale
• 1/2 cup chopped mushrooms
• 1/4 cup roasted red peppers
• 1/4 cup walnut pesto
• 4 whole-wheat tortillas
• 1/2 cup shredded vegan cheese

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute more.
4. Add the kale and mushrooms and cook until softened, about 5 minutes.
5. Stir in the roasted red peppers and walnut pesto.
6. Spread 1/4 of the filling onto each tortilla.
7. Top with 1/4 of the cheese.
8. Fold the tortillas in half and grill until golden brown and crispy, about 2 minutes per side.

Why It Works

• The kale and mushrooms are sautéed until softened, which brings out their natural sweetness and flavor.
• The roasted red peppers add a touch of smokiness and sweetness to the quesadillas.
• The walnut pesto adds a nutty and herbaceous flavor to the quesadillas.
• The whole-wheat tortillas provide a sturdy base for the quesadillas and are a good source of fiber.
• The shredded vegan cheese melts and adds a creamy texture to the quesadillas.