Name: Sensational Vegan Cheese and Veggie Quesadillas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 small tomatoes, chopped; 1 1/2 cups raw cashews; 1/2 teaspoon ground cumin; 1/4 teaspoon garlic powder; 1/4 cup nutritional yeast; 1/2 teaspoon chili powder; 1/2 teaspoon salt; 6 tablespoons mild salsa; 1 15-oz can black beans, drained and rinsed; 8 whole grain tortillas; 1 small zucchini, chopped

Quesadillas

What kind of cheese should I use for quesadillas?

How much cheese and filling should I use for each quesadilla?

Enjoy these cheezy, scrumptious quesadillas filled with homemade vegan cheese, black beans, and nutritious veggies. They are a perfect meal for any time of the day and easy to prepare for home cooks of all levels.

Tree Nuts

Wheat

Gluten Free

Lactose Free

Vegetarian

Vegan

Fresh Vegetables

gram

tomato

Nuts Seeds & Mixes

raw cashews

Seasonings

ground cumin

garlic powder

nutritional yeast

chili powder

salt

Salsa

milliliter

mild salsa

Beans & Legumes

black beans

Tortillas & Wraps

tortilla

zucchini

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Vitamin A

Vitamins

Vitamin C

Vitamin E

Folic Acid (B9)

Choline

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Alpha-carotene

Manganese

Selenium

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

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Embrace the charm of wholesome vegetables tucked inside a crispy tortilla with a melt-in-your-mouth cheese layer. This recipe uses spinach, red onion, and baby bella mushrooms enlivened by a hint of spices. Pepper jack cheese adds just the right hint of sharpness, pairing brilliantly with the smooth creaminess of guacamole and sour cream on the side.

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Sensational Vegan Cheese and Veggie Quesadillas

Produce

Snacks

Baking Goods

Condiment & Toppings

Bakery

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In a food processor, add the raw cashews and process for 3-4 minutes until they start to get buttery.

Add the nutritional yeast, garlic powder, ground cumin, chili powder, salt, and mild salsa to the food processor, and process again until smooth and creamy. Set aside.

In a mixing bowl, combine the drained and rinsed black beans, chopped zucchini, and chopped tomatoes.

Heat a large skillet over medium heat and lightly spray with oil or add a little vegan butter, if desired.

Spread about 1/3 cup of the vegan cheese mixture onto half of a whole grain tortilla, making sure to leave a small border around the edge.

Top the cheese with a generous amount of the filling mixture, then fold the other half of the tortilla over the filling, pressing gently.

Carefully place the folded quesadilla in the heated skillet and cook for 2-3 minutes on each side, or until golden brown.

Remove from the skillet, cut the quesadilla into two triangles, and then repeat the process with the remaining tortillas and ingredients.

Serve warm with additional salsa or vegan sour cream, if desired.

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