Vegan Quesadilla
A delicious and easy plant-based option packed with vegetables and plant-based protein from black beans.
Ingredients
For the quesadilla
- 4 pieces Tortillas Use gluten-free tortillas if needed.
- 1 cup Cashew cheese Can be store-bought or homemade.
- 2 cups Bell peppers Sliced.
- 1 cup Onions Sliced.
- 1 can Black beans Drained and rinsed.
- 2 tablespoons Olive oil For sautéing.
For seasoning
- Spices (e.g., cumin, paprika) Adjust to taste.
Instructions
Preparation
- Prepare the cashew cheese by blending soaked cashews with nutritional yeast and seasonings until smooth.
- Sauté bell peppers and onions in olive oil until soft.
- Mix together sautéed vegetables and black beans.
Cooking
- Spread the cashew cheese on a tortilla.
- Add the vegetable and bean mixture, and top with another tortilla.
- Cook on a skillet until golden brown on both sides.
Notes
Serve warm, cut into wedges, and pair with salsa, avocado, or a side salad. Store leftovers in the fridge for up to three days or freeze for future meals. Experiment with different vegetables like mushrooms or spinach for added flavor.