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: 2servings
Ingredients
1canblack beansdrained and rinsed
1teaspooncumin
1teaspoonchili powder
1zucchinicut small
1summer squashcut small
1red bell peppercut small
1cupchopped mushrooms
4whole wheat tortillas10-inch
For the cashew cheese sauce
1cupcashewssoaked 2 hours, drained and rinsed
2clovesgarlic
1/4cupnutritional yeast
2/3cupwater
1/2teaspoonsalt
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.