Vegan Quesadilla
Ingredients
Black Bean Filling
-
1
tablespoon
extra-virgin olive oil
-
½
red onion
chopped
-
1
red bell pepper
chopped
-
1
can
black beans (15 oz.), drained and rinsed
-
1
teaspoon
ground cumin
-
½
teaspoon
dried oregano
-
½
teaspoon
chili powder
-
a pinch
cayenne pepper
-
½
teaspoon
fine sea salt
-
1 to 2
cups
fresh baby spinach
Vegan Nacho Cheese
-
1
cup
cashews
-
6
tablespoons
water
-
1 ½
tablespoons
lemon juice
-
¾
teaspoon
salt
-
1
can
diced green chilies (4 oz.)
-
6 to 8
slices
jarred jalapenos
Quesadilla Assembly
-
4
large
flour tortillas
-
to taste
salsa
-
to taste
guacamole
Instructions
- Sauté chopped onion and bell pepper in olive oil until tender.
- Blend cashews, green chilies, lemon juice, water, salt, and jalapenos until smooth for the cheese sauce.
- Add black beans and seasonings to the sautéed veggies, then stir in fresh spinach until wilted.
- Heat a tortilla in a skillet, spread cheese sauce on top, and add black bean filling to one half.
- Fold the tortilla and cook until golden, then slice and serve with salsa and guacamole.
Nutrition Facts (estimated)
Servings
4
Calories
321
Total fat
20g
Total carbohydrates
29g
Total protein
9g
Sodium
946mg
Cholesterol
0mg
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