Cheesy Vegan Quesadilla Recipe with Black Beans and Tofu
You won't believe that this cheesy vegan quesadilla is healthy! It's packed with protein, loaded with veggies and is so insanely flavorful! Perfect for a healthy weeknight dinner and served with a healthy vegan cheese sauce and cashew sour cream! The perfect mouthwatering combo!
Ingredients
Quesadillas
- 4 Large Tortillas
- ½ Large Onion sliced
- 3 Cloves Garlic
- 2 cups Mushrooms chopped
- 1 Bell Pepper Sliced
- 250 g Extra Firm Pressed Tofu
- 1 cup Black Beans
- 1 tbsp Smoked Paprika
- ¾ tbsp Cumin
- ½ tbsp Chili Powder
- ½ tbsp Onion Powder
- ¼ cup Tomato Sauce
- Salt & Pepper to taste
Cashew Sour Cream
- 2 cups Soaked Raw Cashews
- 1 cup Water
- 3 tbsp Apple Cider Vinegar
- 2 tbsp Lemon Juice
- ½ tsp Salt
Vegan Cheese Sauce
- See recipe linked above can sub vegan cheese
Instructions
- To make the cashew sour cream start by soaking your cashews in boiling water for 15 minutes to soften, or soak in room temp water overnight. Strain then add to a high speed blender along with the rest of the ingredients and blend until smooth.
- Chop your veggies and start sautéing! Cook your onions until translucent then add in your garlic, mushrooms and bell peppers and cook for a further 5 minutes.
- Add in the rest of the ingredients, mix well and cook until heated through.
- Assemble your quesadillas by spreading some cheese cause or vegan cheese then fill with half of the tofu black bean stuffing. Add another tortilla on top then pan fry until both sides and crunchy and golden.
- To flip your quesadilla try putting a plate over the tortilla in the pan and turn the pan upside down with the plate. The quesadilla should be crunchy side up on the plate so you can slide it back onto the pan and cook the other side.
- Serve with your cashew sour cream, guacamole, salsa, or lime!
Tried this recipe?Let us know how it was!