Vegan Black Bean Quesadillas
A delicious dinner or lunch that’s easy to make and served perfectly with some guacamole and salsa!
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.