Black-bean Veggie Quesadillas

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Print Recipe

Black Bean and Veggie Quesadilla with Cashew Cheese Sauce

Use whole wheat tortillas to make this healthy meal, drizzled with a creamy dreamy cashew sauce.
Course: Main Course, Snack
Cuisine: Vegan
Servings: 2 servings

Ingredients

  • 1 can black beans drained and rinsed
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 zucchini cut small
  • 1 summer squash cut small
  • 1 red bell pepper cut small
  • 1 cup chopped mushrooms
  • 4 whole wheat tortillas 10-inch

For the cashew cheese sauce

  • 1 cup cashews soaked 2 hours, drained and rinsed
  • 2 cloves garlic
  • 1/4 cup nutritional yeast
  • 2/3 cup water
  • 1/2 teaspoon salt

Instructions

  • Sauté the vegetables (squashes, mushrooms, and bell pepper) in a non-stick pan, adding a bit of water if they stick. Add the spices and beans to warm.

For the cashew cheese sauce:

  • Put the ingredients in a high-speed blender and puree a few minutes until creamy. (Any leftovers can be refrigerated up to a week.)

Assemble the quesadillas one at a time.

  • In a pre-heated skillet, place one tortilla. Spread generously with the sauce. Add half the bean-veggie mix. Drizzle more sauce. Place a second tortilla on top. After a minute or so, the bottom tortilla should start to toast. Flip the tortilla and toast the other side. Cut into fourths.