Cheese Sauce
1/4 cup - raw cashews
190g - diced peeled potatoes
55g - diced carrots
1 Tbsp - nutritional yeast
2 Tbsp - coconut oil
2 Tbsp plus 1 1/2 tsp - water
1 1/2 tsp - fresh lemon juice
1/2 tsp plus 1/8 tsp - sea salt
1 - medium garlic clove
1/2 tsp - white wine vinegar
The rest
1 15oz - can black beans, drained and rinsed (1 1/2 cups)
1 - small zucchini, chopped small
1 - small yellow summer squash, chopped small
2 - small tomatoes, chopped small
3 - mushrooms, chopped small or sliced
8 - tortillas (8 to 10 inch size), whole grain, gluten free or white if preferred
- To make the cheese sauce
- Soak cashews in a bowl of water overnight or at least 1 hour(if you don't have a high speed blender like a vitamix). Rinse and drain.
- Put the potatoes and carrots in a medium pot and add water to cover. Bring to a boil over high heat, for 10 to 15 minutes, until fork tender. Drain.
- Transfer cashews, potatoes, carrots, to a blender, add the nutritional yeast, coconut oil, water, lemon juice, 1/2 tsp of the salt, garlic, and vinegar and blend until smooth. If using vitamix, use tamper to help blend. If it's too thick, you can add another splash of water to help it along. Taste the sauce and add more salt if needed. The sauce will keep in an airtight container for up to a week.
- Assemble and Cook the Quesadillas
- Heat up a large skillet over medium heat. Lightly spray with oil, or put a little vegan butter in the pan and spread it around. (May omit both for oil free)
- Spread some of the Mexican cheese (about 1/3 cup) on a tortilla, and sprinkle with desired amounts of black beans and vegetables. Add another tortilla on top and pat it down.
- Carefully place the quesadilla in the pan, and cook for 2 to 3 minutes until golden brown. Very carefully flip it over and cook on the other side until nice and golden. Remove from skillet and cut into quarters. Repeat these steps with remaining tortillas and ingredients.
- Serve warm with more salsa and/or vegan sour cream.
- It's important to dice the potatoes and carrots small before measuring; I recommend weighing the potato and carrot for the most accurate measurement.