Name: Cheesy Black Bean Quesadillas
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 1.5 cups raw cashews; 0.25 cup nutritional yeast; 0.25 teaspoon garlic powder; 0.5 teaspoon ground cumin; 0.5 teaspoon chili powder; 0.5 teaspoon salt; 6 tablespoons mild salsa; 1 15-oz can black beans (drained and rinsed); 1 null zucchini (small, chopped small); 1 null yellow summer squash (small, chopped small); 2 null tomatoes (small, chopped small); 3 null mushrooms (chopped small or sliced); 8 null tortillas (8-10 inch size, whole grain, gluten free or white if preferred); null spray oil; null null vegan butter; null null vegan sour cream

Instructions

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1

In a food processor, add the raw cashews (1.5 cups) and process for 3-4 minutes until they become buttery.
2

Add the nutritional yeast (0.25 cup), garlic powder (0.25 teaspoon), ground cumin (0.5 teaspoon), chili powder (0.5 teaspoon), salt (0.5 teaspoon), and mild salsa (6 tablespoons). Process again until smooth and creamy. If too dry, add more [mild salsa]. Set aside.
3

Heat a large skillet over medium heat. Lightly spray with [oil spray], or add a little [vegan butter] and spread (optional for oil-free).
4

Spread about mexican cheese (0.33 cup) on a [tortilla], then sprinkle with [black beans], zucchini (1 small), yellow summer squash (1 small), tomatoes (2 small), and mushrooms (3). Top with another [tortilla] and pat down.
5

Carefully place the quesadilla in the pan and cook for 2-3 minutes until golden brown. Flip and cook until golden on the other side. Remove from skillet and cut into quarters. Repeat with remaining ingredients.
6

Serve warm with extra [salsa] and/or [vegan sour cream].