Yield: 4 servings

What’s a gal to do when she needs to use her last little bit of Kale Pesto but is craving Southwestern food?  Make White Bean and Kale Pesto Quesadillas, of course!

With its hazelnuts and orange zest, this one of my kale pestos seems a little Italian.  So, I mixed it with cannellini beans and lightly caramelized onions (I’m usually too impatient to make true caramelized onions), and seasoned the mixture with a hint of dried oregano and smoked paprika.   This creamy and tasty filling is the perfect consistency for a quesadilla filling. 

For the salsa, I combined sliced black olives and vine-ripened tomatoes, a combo that could lean towards either Italy or the Southwest.  So to nudge it toward The Boot, I sprinkled it with just a bit of balsamic vinegar. 

Since kale is more of a cool weather veggie, and tomatoes like it warm, if tomatoes aren’t yet available in your farmers market, I would suggest substituting sundried tomatoes chopped a little more finely than the diced ones called for in the recipe.  And, whatever you do, avoid the temptation to purchase sliced black olives in a can.  They taste like what salt water would taste like if it was chewable.  Instead, purchase olives whole from your grocery deli and slice them yourself. 

Hurry and make this dish before this winter’s kale is all gone!  You’ll have a new favorite in your repertoire.

1 tablespoon olive oil

1 small onion, halved and then sliced

1  to 2 medium cloves garlic, minced

1-15.5 ounce can white beans, rinsed and drained

1/4 cup Vegan Kale, Toasted Hazelnut, and Orange Zest Pesto

1/2 teaspoon dried oregano

1/4 teaspoon smoked paprika

2 tablespoons olive oil

2 tablespoons vegan butter

4- 8 inch whole wheat tortillas (I buy a spelt four variety at Organic Depot that I love)

1/4 cup vegan sour cream

Tomato-Black Olive Salsa (recipe follows)

Approximately 1/4 cup chopped fresh basil or cilantro leaves

Heat the olive oil in a large cast iron skillet over medium-high.  Add the onion and saute, stirring frequently, for about 5 minutes or until it starts to turn golden brown.  Lower heat to prevent burning if necessary.  Add garlic and saute, stirring, for about 30 seconds.  Stir in beans, pesto, oregano, and smoked paprika, and heat through.  Scrape into a bowl and set aside.  Wipe out skillet and heat/melt 1 tablespoon each of olive oil and vegan butter over medim-high.  Meanwhile spread half of each of the 4 tortillas with 1/4 of bean mixture.  Fold remaining half over and press gently to seal.  Cook two at a time for 1-2 minutes per side or until golden brown and toasty.  Keep warm while your repeat with the remaining quesadilla ingredients.  To serve, cut each one in half, overlap one half on the other, top with 1 tablespoon sour cream, 1/4 cup of the salsa, and 1 tablespoon of the fresh basil or cilantro.  Serve immediately.

Tomato-Black Olive Salsa

1/2 cup diced tomatoes (if tomatoes aren’t in season when kale is in your neck of the woods, substitute sundried ones)

1/2 cup sliced black olives (avoid using canned!)

1 teaspoon balsamic vinegar

Sea salt and freshly ground black pepper to taste

Combine all ingredients in a small non-reactive bowl, and toss gently to combine.  Set aside or refrigerate, covered, until serving time.

For 150+ more seasonal recipes, many with a flare for fusion, dip into The Blooming Platter Cookbook!