Name: Smoky Vegan Quesadillas
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 4 servings
Ingredients: 1 cup raw cashews (soaked in water overnight or in boiling water for 1 hour); 0.33 cup nutritional yeast; 1 tsp mustard powder (dry); 4 clove garlic cloves; 0.5 tsp onion powder; 0.5 tsp smoked paprika; 1 tsp kosher salt; 2.5 tbsp tapioca flour; 2 tbsp lemon juice (fresh); 1 cup plant based milk (creamy and unsweetened); 2 tbsp pickled jalapenos (with brine); 1 tbsp olive oil; 2 clove garlic cloves (minced); 1 tsp dried oregano; 1 tsp chili powder; 0.5 tsp cumin; 1 can pinto beans (drained and rinsed); 2 slice bay leaves; 1 cup vegetable broth (or canned bean liquid); 1 tbsp lime juice (fresh); 1 handful cilantro (chopped); 2 null yellow onions (thinly sliced); 1.5 tbsp olive oil; 8 null tortillas (flour); 2 tbsp olive oil (for frying)

Instructions

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1

Blend raw cashews (1 cup), nutritional yeast (0.33 cup), mustard powder (1 tsp), garlic cloves (4 clove), onion powder (0.5 tsp), smoked paprika (0.5 tsp), kosher salt (1 tsp), tapioca flour (2.5 tbsp), lemon juice (2 tbsp), plant based milk (1 cup), and pickled jalapenos (2 tbsp) until smooth.
2

Simmer the cheese sauce in a medium saucepan over medium-high heat, whisking constantly until it is thick and stretchy.
3

Heat olive oil (1 tbsp) in a skillet and cook garlic cloves (2 clove) until golden.
4

Stir in dried oregano (1 tsp), chili powder (1 tsp), and cumin (0.5 tsp). Add pinto beans (1 can), bay leaves (2 slice), and vegetable broth (1 cup), cooking until warm.
5

Mash most of the beans, cook for 4 more minutes, then remove from heat and stir in lime juice (1 tbsp) and cilantro (1 handful).
6

In a separate skillet, sauté onions (2 yellow) in olive oil (1.5 tbsp) until soft and browned, deglazing with water as needed.
7

Assemble by spreading cheese on tortillas (8) and adding bean and onion fillings. Fry in a skillet with olive oil (2 tbsp), pressing with a heavy pan until crispy.