Vegan Quesadillas with Smoky Cheese and Refried Beans

Scaled for 4 portions · 15 steps

4–8flour tortillas (or tortillas of choice*)—Oil of choice for frying/baking the quesadillas—Smoky Cashew Cheese ((recipe below))—Refried Beans ((recipe below))—Sautéed Onions ((recipe below))1 cup(140g) raw cashews, soaked in water overnight, or in boiling water for 1 hour0.33 cup(~25g) nutritional yeast1 tspdry mustard powder ((optional but adds a nice sharp tangy flavor))4garlic cloves ((or 1/2 teaspoon garlic powder))0.5 tsponion powder0.5 tspsmoked paprika1 tspkosher salt + more to taste2.5 tbsptapioca flour ((see notes above on “spreadable cashew cheese” for substitutes and tips))2 tbspfresh lemon juice1 cup(240 mL) creamy, unsweetened plant-based milk, such as oat milk, “lite” coconut milk, or soy milk2–4 tbsppickled jalapeños with brine ((optional))1 tbspolive oil or a neutral cooking oil2garlic cloves, (minced)1 tspdried oregano1 tspchili powder0.5 tspcumin1(15-ounce / 440g) can pinto beans or black beans, drained and rinsed2bay leaves—Kosher salt or sea salt to taste—Freshly cracked black pepper to taste1 tbspfresh lime juice ((if you don’t have lime, sub lemon juice or half the amount of white vinegar or apple cider vinegar))1 small handfulcilantro ((optional), chopped)2yellow onions, (thinly sliced)1.5 tbspoil of choice—Salt and pepper to taste—Water, (as needed)—2/3 - 1 cup (160-240 mL) water, vegetable broth, or canned bean liquid

0 of 32 gathered