I haven’t had a good quesadilla since going vegan and when I saw a vegan quesadilla on Instagram I knew it was something I wanted to try out. I’ve been making vegan cheeze made from veggies and cashews that we’ve been liking and it’s healthy and oil free. I thought it would be perfect for these black bean and sautéed veggie quesadillas. I already had the tortillas and black beans from Trader Joe’s so I just had to pick up the veggies and it was ready! These were really tasty because the tortillas got really crispy and the inside was gooey and delicious. The cheeze sauce of course doesn’t taste like traditional cheeze but it still tricks my brain because it looks like cheese and gives it a smooth a creamy consistency. Good enough for being made from veggies! Plus a million times better for you. I think the cheeze would have been even better with a little chipotle or cayenne to spice it up more like a nacho variety. You can make them with a tortilla on the top and bottom, or just fold one tortilla over to make a half.
Black bean and Cheeze Quesadillas
Large flour tortillas
1 can black beans, drained and rinsed
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 yellow onion, sliced
2 tsp chili powder
1 tsp paprika
1/2 tsp onion powder
Salt and pepper to taste
1 large russet potato, peeled and large chopped
1/2 yellow onion, large chop
1/4 cup carrot, chopped
1/4 raw cashews, soaked in hot water
1/2 tsp mustard powder
2 tsp apple cider vinegar
Salt and pepper
2 tbsp nutritional yeast
1 tsp minced garlic
Boil potatoes, carrots, and onions for 15 minutes until soft and drain. Add to the blender with soaked cashews and spices and blend until smooth.
1. Make cheeze sauce.
2. Sauté onions, peppers, and black beans with spices until tender, 7-10 minutes.
3. Add a tortilla to a pan over medium heat. Add on the bean and veggie mixture and then a few tbsps of the veggie cheeze. Add the top quesadilla and cook on each side until crispy, about 2-3 minutes per side.
4. Cut and top with salsa and guacamole and enjoy!