These white bean artichoke wraps are bright, tasty, and packed with nutritious ingredients. They’re made with a garlicky white bean artichoke spread, kale, and a green herb dipping sauce. A fresh, plant-based lunch option!
Quesadillas aren’t necessarily a summertime food, but I do tend to make them more often than usual when the weather is warm. They’re low key and require very little cooking time, which is a boon on hot and humid days. Plus, they’re endlessly versatile, a perfect vehicle for all sorts of vegetables, spreads/sauces, beans and other proteins.
These white bean artichoke quesadillas–which I’m calling kale-sadillas, just to be cute–are my newest favorite! I love the contrast of creamy white beans, tangy marinated artichoke hearts, and the slight bite and bitterness of kale. It’s optional, but if you have time, adding roasted garlic to the white bean spread makes the flavors of this simple dish sing.
I’ve mentioned in the past that one of the decided downsides of blogging is that pressure to create new recipes can sometimes prevent one from reusing and re-interpreting old ones. The green herb dressing from my first cookbook is one of my all-time favorite summer dressings–a lemony mixture of tahini, parsley, basil, dill, and green onion–yet it’s been ages since I made it. As I was preparing the kale-sadillas for lunch this past weekend, it occurred to me that a bright, herbaceous dressing or sauce would help to enhance all of the flavors.
I’m so glad that I brought the green herb dressing (which I’m calling “dipping sauce” here, but it’s all the same) has re-entered my life. It’s a keeper, and while it’s not necessary for this recipe, it certainly helps to add flavor and color. Plus, it’ll yield leftovers, which you can use in your salads and bowls throughout the week!
You can pair these nutritious kale-sadillas with a simple, summery soup (like my easy summer gazpacho or Thai coconut carrot lemongrass soup) or a quick salad for a very easy, low-stress meal. You may find, as I did, that you love the white bean dip all on its own, in which case, no need to use it in this recipe specifically! I look forward to spreading it on toast or enjoying it with raw veggies as an afternoon snack.
Hope you enjoy the recipe. If you dig it, you might also want to check out my sweet potato and roasted red pepper quesadillas, which are also super summery (and very tasty).
I hope your week is off to a good start. Till soon,