Red & Green Quesadillas

Add the red lentils, chorizo spice blend, and 1¼ cup water to a small saucepan and bring to a boil. Cover, reduce heat to low and simmer lentils, stirring occasionally, until very tender, about 18 to 22 minutes.

Drain and finely chop the roasted red peppers. Add them to a medium bowl along with cream cheese and a pinch of salt, mix well with a fork. Halve the avocado and remove the pit. Add the flesh to a separate small bowl. Halve the lime. Add the juice from just half the lime and a pinch of salt to the avocado and mash well with a fork. Destem the kale and thinly slice the leaves.

Combine the Vegenaise, remaining lime juice, and a pinch of salt in a small bowl. Mix the lime crema.

Lay the whole wheat tortillas flat on a work surface and spread the red pepper cream cheese on one half, spread the mashed avocado onto the other half. Top with sliced kale. Fold tortillas and press to seal.

Place a large nonstick skillet over medium heat with 1 tsp vegetable oil. Once the oil is hot, add a quesadilla and cook until golden brown, about 2 to 4 minutes. Carefully flip to brown the other side. Repeat with remaining quesadilla.

Taste the lentils and adjust the seasoning with salt if necessary. Cut quesadillas into thirds and divide between large plates. Serve red and green quesadillas with refried lentils and lime crema for dipping. Olé!