Veggie and black bean quesadillas with vegan queso. Layers of flavor and texture combined in a warm tortilla that is absolutely delicious and so surprisingly easy to make. Chock-full of veggies and protein always saying plant-based and vegan.
Mexican food is hands down my absolute favorite kind of food. I especially love tacos and quesdillas, or just a good taco salad. It’s all good to me. There is just so much flavor in Mexican food. And growing up in Southern California I’ve had a lot of Mexican food. I think we have the best in the states.
Ok, let’s look at the layers of flavor in this. We have a mash black being that combined chili powder, cumin, coriander, all the good flavors with some onion and tomato. It’s all quickly cooked in a pot and given a slight mash it makes it easier to spread in the quesadilla. Quickly saute some vegetables. I used zucchini for this one, but mushrooms, peppers, spinach, would all be good. You’ll need two cups.
Lastly the vegan queso. It’s simple. Soak some cashews in boiling water while you cook everything else. When you are ready to make the queso, pour everything in a high speed blender with a can of green chilis, nutritional yeast, and seasoning. You’ll need to add just enough water to get it all going and to get it smooth. It’s about half a cup. You want it smooth and thick.
Assembly. Spread the black bean mash over half a large tortilla. It’s about a quarter cup. Add about a half cup of the vegetables over the black beans. Over that you’ll spread some queso. I start with a few tablespoons and make sure it all gets good and covered. Fold in half then cook a few minutes on each side. I love to add some guacamole on top too!
This will make about 4 quesadillas. If you’re not eating 4 at once (we don’t and always have leftovers) store covered in the fridge. Leftovers make for a great taco salad too! And the queso is great for tipping chips (duh) veggies, or using as a sauce.
For this recipe you’ll need:
For the black beans
- 1/4 cup diced red onion
- 1/2 cup chopped cherry tomatoes
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp coriander
- splash of tamari (optional if you have it)
- salt and pepper
- Juice from 1 lime
- 1 tin of rinsed and drained black beans
Ingredients
Method
- Start by soaking the cashews
- Saute the onion for a few minutes in a large pan. Add the seasoning with a good pinch of salt. Stir until fragrant, about 30 seconds, then add the tomatoes.
- Cook for just a couple of minutes then toss in the beans. Once warm, use a masher to go through and mash a bit up. Helps it thicken and its easier to spread on the tortilla.
- Remove bean mix and wipe pan clean. Add a little oil and saute the veg with a pinch of salt for about 5 minutes until tender. Remove and wipe pan clean again.
- While veggies are cooking you can add everything for the queso to a high-speed blender (Vitamix works amazing) and blend until smooth. Add more water, salt, and nutritional yeast as needed. You can also do this after you cook the veg if you don't like too many things going on at once.
- Assemble the quesadillas by spreading some black beans (about 1/4 cup), then some veggies (about 1/2 cup), and some queso (start with a few tablespoons) over half a tortilla. Fold in half and cook a few minutes on each side. Top with anything you like, guacamole, hot sauce, salsa!
