Black Bean and Veggie Quesadilla with Cashew Cheese Sauce
Use whole wheat tortillas to make this healthy meal, drizzled with a creamy dreamy cashew sauce.
Servings: 2 servings
Ingredients
- 1 can black beans drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 zucchini cut small
- 1 summer squash cut small
- 1 red bell pepper cut small
- 1 cup chopped mushrooms
- 4 whole wheat tortillas 10-inch
For the cashew cheese sauce
- 1 cup cashews soaked 2 hours, drained and rinsed
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 2/3 cup water
- 1/2 teaspoon salt
Instructions
- Sauté the vegetables (squashes, mushrooms, and bell pepper) in a non-stick pan, adding a bit of water if they stick. Add the spices and beans to warm.
For the cashew cheese sauce:
- Put the ingredients in a high-speed blender and puree a few minutes until creamy. (Any leftovers can be refrigerated up to a week.)
Assemble the quesadillas one at a time.
- In a pre-heated skillet, place one tortilla. Spread generously with the sauce. Add half the bean-veggie mix. Drizzle more sauce. Place a second tortilla on top. After a minute or so, the bottom tortilla should start to toast. Flip the tortilla and toast the other side. Cut into fourths.