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    Vegan Kale Quesadilla with Pico de Gallo

    This Vegan Kale Quesadilla with fresh, homemade Pico de Gallo is sure to please!

    (serves 1):


    Kale Quesadilla:

  • 1 Whole Wheat Tortilla
  • 1/2 C. Vegan Shredded Cheese
  • 1 C. chopped Kale (just leafy part, no rib)
  • 1 Minced Shallot
  • 1 Tbsp Avocado Oil (or any high heat safe, neutral oil)

  • Directions:
    • Heat a small—medium size pan over medium heat with the oil, then sauté the shallot until softened and lightly golden.
    • Add in the chopped kale and let sauté until slightly wilted.
    • Next, heat up a large enough pan to place the tortilla into.
    • Place tortilla in the pan and cover one half of the tortilla with 1/4 C. vegan shredded cheese. Then, layer on the sautéed shallot and kale and sprinkle on top with remaining 1/4 C. of cheese.
    • Fold the empty tortilla side over everything, to seal it all up.
    • Let cook for ~2 mins on each side, or until slightly browned and crispy.
    • Slice into triangles and serve with pico de Gallo, and garnish with a lime twist.

    Pico de Gallo:


    • 2 Diced Roma Tomatoes
    • 2 Tbsp Chopped Red Onion
    • 2 Tbsp Finely Chopped Fresh Cilantro
    • Juice of 1 Lime
    • 1-2 Tbsp Saucy Lips Jalapeño & Green Apple hot sauce
    • Sea Salt and Ground Black Pepper to taste
    • Mix all ingredients together and serve over the Kale Quesadilla!

    * NOTE: For even better results, let marinate 2hrs - over night in the fridge (this pico de gallo get’s even better over time).


    Recipe Credits: @thenoshingfox

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