Easy Cheesy Vegan Quesadillas

• Vegan

• Produce

  • 1 Avocado, large pitted and sliced
  • 3/4 cup Black beans, cooked
  • 3/4 cup Corn
  • 1 Garlic clove
  • 3 tbsp Green onions, small
  • 1/4 cup Parsley
  • 3/4 cup Tomatoes

• Condiments

  • 1/3 cup Black olives
  • 3 tbsp Lemon juice

• Baking & Spices

  • 2 1/2 tbsp Nutritional yeast
  • 1 Salt & freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 1 1/2 cups Cashews, raw

• Bread & Baked Goods

  • 8 Flour tortillas

• Liquids

  • 1/4 cup Water

Found on veganinsanity.com

Ingredients

• 1½ cups raw cashews (soaked for at least 2 hours)
• ¼ cup water
• 3 tbsp lemon juice
• 2½ tbsp nutritional yeast
• 1 garlic clove
• Salt & freshly ground black pepper, to taste
• 8 flour tortillas
• ¾ cup cooked black beans (if using canned, drain and rinse first)
• ¾ cup corn (I used frozen)
• ⅓ cup black olives, sliced
• ¾ cup tomatoes, diced (I used 1 large beefsteak tomato)
• ¼ cup parsley, chopped
• 3 tbsp green onions, chopped small
• 1 large avocado, pitted and sliced
• 1 tbsp coconut oil

Directions

• Add all of the cashew cheese ingredients into a food processor or high-speed blender and process/blend until smooth. Refrigerate until ready to use.
• In a medium bowl, mix together the black beans, corn, olives, diced tomato and parsley. Set aside.
• Add a generous layer of cashew cheese to a tortilla, top with the black bean mixture, then cover with another tortilla, press down lightly, then set aside. Repeat with remaining tortillas.
• Heat a large pan over medium heat, add ½ tbsp oil, and add your quesadilla. Cook until the bottom of the quesadillas is golden brown (3-4 minutes), then flip and cook until the other side is golden brown. Repeat with remaining quesadillas.
• Plate your quesadillas, and sprinkle some green onions on top of each one. Serve with vegan sour cream, mashed avocado, or whatever else you like with your quesadillas.