Cheezy Quesadillas

Sometimes everyone needs a little bit of comfort food in their lives. Making healthy, vegan alternatives is the best way to do it. You can still get that cheesy, fulfilling flavor with just a little less guilt after.

These Cheesy Quesadillas are the perfect meal for lunch or dinner. Filled with protein packed refried beans, cashew cheese and peppers, everyone will be reaching for more when the plate is empty.

I personally make my cashew cheese from scratch, but if you are looking to make this recipe even easier cashew cheese is sold pre-made at almost any supermarket. With the cashew cheese, I find it best to let it soak for at least an hour in boiling water, but if you are looking for a faster way, soaking them 30 minutes works well too. The longer cashews soak for, the smoother they will come out of the blender.

To make add a little more spice, add more paprika to the mixture.

My favorite part about making quesadillas is that I feel that anyone can add any of their favorite types of veggies. I personally added sautéed orange peppers and tomatoes. But next time I may add some corn just for the extra taste. Feel free to add in any of your favorites.

Cheesy Quesadillas

Duration: 45 minutes

2 Servings

Ingredients:

Filling:

• 1 can of refried vegan beans

• Small orange pepper diced

• Small roma tomato diced

• 4 multigrain torillas

• 1/2 tbsp butter

Cashew Cheese:

• 3/4 cup raw cashews

• 4 cups of water

• 1/8 cup of nutritional yeast

• 1/2 cup of almondmilk

• 1/4 tsp paprika

• 1/4 tsp onion powder

• 1/2 tsp dijon mustard

• 1/2 tsp salt

(Optional):

• 1 avocado

• 1 tbsp lime juice

• 1 tsp salt

Instructions:

1) Soak the cashews in boiling water for 30-45 minutes. Drain the water and place cashews into a food processor. Place the rest of the cashew cheese ingredients into the food processor. Grind the ingredients till the cheese has a smooth, non-chunky consistency.

2) Dice the orange pepper and sautéed in pan for about 5 minutes. Add in the can of vegan refried beans and cook for additional 3-4 minutes. Remove from heat, in new pan melt butter and spread throughout the pan. Place first multigrain tortilla shell in pan and spread an even layer of the refried bean mixture on tortilla. Layout tomatoes on the refried beans. Then add as much of the cashew cheese sauce on top (I placed half into the quesadilla and left half on the side for dipping). Place the second tortilla on top. Cook throughly for about 2 minutes before flipping and cooking the other side. Remove from heat.

3) Mash up the avocado till smooth consistency. Add lime juice and salt and mix well.

4) Repeat steps for the second quesadilla.

Enjoy!