This recipe is super simple and quick to make, producing the perfect weeknight dinner! The cheese is made from a base of cashews and tofu making it completely vegan and protein friendly. The black beans add even more protein and extra fiber. These quesadillas go well served with guacamole and salsa. Go make this easy dinner!
What to Serve It With
When I make quesadillas, I typically serve them with a side of brown rice, sautéed peppers, mushrooms, and onions, and sauces. For sauces, I always go with guacamole and sometimes I add salsa or another spicy sauce. I’ve done spicy tahini before or mixed vegan mayo with sriracha for a spicy mayo. These quesadillas would also go well with a side of mexican chopped salad or my zesty corn dip.
How to Cook
In this recipe, I bake the quesadillas, but there are other options for cooking as well. You can also pan fry these quesadillas or cook them in an air fryer if you have a fryer that’s large enough. I prefer to bake them so I don’t have to add oil but still can get that crispy quesadilla texture.
What Equipment Do I Need?
- Baking Sheet
- Parchment Paper
- High Speed Blender or Food Processor
- Measuring Cups and Spoons
Ingredients
Cashew Cheese
- Whole Raw Cashews
- Gluten Free Extra Firm Tofu
- Nutritional Yeast
- Ground Turmeric
- Onion Powder
- Garlic Clove
- Gluten Free White Miso Paste
- Lemon Juice
- Non Dairy Milk
Quesadillas
- Cooked Black Beans
- Gluten Free Tortilla Wraps – Toufayan is a great option!
Substitutions
- Garlic Cloves – Garlic powder or minced garlic would work just as well.
- Gluten Free White Miso Paste – If you have trouble finding this ingredient, you can also try using dijon mustard. It will make your cheese slightly more zesty but is a good substitute in a pinch.
- Black Beans – Pinto beans would also go well with these quesadillas.
Recipe
Vegan Black Bean Quesadillas
Ingredients
Cashew Cheese
- 1 cup whole raw cashews
- 1/2 block gluten free extra firm tofu
- 1/4 cup nutritional yeast
- 1/4 tsp ground turmeric
- 1/2 tsp onion powder
- 1 garlic clove – pressed
- 2 tsp gluten free white miso paste
- 1 tbsp lemon juice
- 1/2 cup non dairy milk
Quesadillas
- 1 1/2 cups cooked black beans (canned is fine!)
- 6 gluten free tortilla wraps (I would recommend Toufayan)
Instructions
- Preheat the oven to 425℉. Line a baking sheet with parchment paper.
- Make your cashew cheese by combining all ingredients in a high speed blender or food processor and blending until smooth.
- Place one gluten free wrap on the parchment paper. Spread some of the cashew cheese on top.
- Sprinkle 1/2 cup black beans on top of the cheese and top with a few extra dollops of cashew cheese so the wraps will stick together.
- Place a wrap on top and bake in the oven for 7-10 minutes or until desired crispiness is reached.
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