Black Bean Quesadillas (Oil-Free)

INGREDIENTS

• Whole wheat tortillas ( I used 3)
• 3 green onions, diced
• 10 cherry tomatoes, quartered 
• 1/2 large red pepper, chopped 
• 1 can of black beans 
• 1-2 Tbsp tamari or soy sauce 
• 1/2 tsp sea salt
• 1 tsp taco seasoning 
• 1 tsp smoked paprika 
• Vegetable broth (enough to coat the pan as you are sautéing your veggies, so they don't stick)
• 1/2 lime, juiced
• pinch of pepper
• 2 Tbsp cilantro
• 1 avocado

Cashew Queso:

• 1 cup raw cashews
• 1/2 cup + 3 Tbsp water 
• 1/2 tsp sea salt 
• 1 lemon, juiced
• 1/4 cup nutritional yeast 
• 1 tsp garlic

1. Place all ingredients into a high speed blender and blend on high until smooth and creamy. 



INSTRUCTIONS
1. Heat a large pan over medium high heat until the pan is hot. 
2. Once hot add onions and red peppers. Cook for about 3 mins. Then add a splash of vegetable broth to coat the pan and keep everything from sticking. 
3. Add cherry tomatoes, black beans, tamari, salt, taco seasoning, smoked paprika, pepper, and lime juice.
4. Cook for about 5 minutes or until everything softens up.  
5. Transfer to a bowl and set aside.
6. Make your cashew queso. set aside.
7. Assemble quesadilla:
- On a clean heated pan, place one tortilla down flat.
- Spread cashew queso on the entire surface except the edges. (like pizza sauce)
- Scoop one third of the bean mixture on half the tortilla.
- Add a few slices of avocado.
- Sprinkle a few leaves of cilantro on top.
- When the tortilla is toasted and brown on the bottom, fold the empty half on top of the bean mixture half and press together.
8. Remove from heat and cut down the center to make triangles.
9. Repeat 2 more times.
10. Serve with salsa, guacamole, or any leftover cashew queso you didn't use! 

You Might Also Like These Recipes:

BBQ Cauliflower Tacos

Crunchy Walnut Mushroom Tacos

Skinny Taco Salad

---