Amazing Dairy-Free Black Bean Quesadillas & Homemade Cashew Queso 🧀
Ingredients:
For the Cashew Queso:
1 cup (140g) Raw Cashews, soaked for at least 2 hours (or boiled for 10 mins)
1/4 cup (60ml) Water (plus more as needed)
2 tablespoons (30g) Nutritional Yeast
1 tablespoon (15ml) Lime Juice
1/2 teaspoon Chili Powder
1/4 teaspoon Cumin
1/4 teaspoon Salt
Pinch of Garlic Powder & Onion Powder
For the Quesadillas:
1 tablespoon (15ml) Olive Oil
1/2 Onion, finely chopped
1 Bell Pepper (any color), finely chopped
1 clove Garlic, minced
1 can (15 oz / 425g) Black Beans, rinsed and drained
1/2 teaspoon Cumin
1/4 teaspoon Chili Powder
Salt and Pepper to taste
4-6 Large Tortillas
Optional: Cooked Corn, Cilantro, Jalapeños
Directions:
1. Make Cashew Queso: Drain the soaked cashews. Add them to a high-speed blender along with water, nutritional yeast, lime juice, chili powder, cumin, salt, garlic powder, and onion powder. Blend until completely smooth and creamy, adding more water 1 tablespoon at a time if needed to reach a thick but pourable queso consistency. Set aside.
2. Sauté Veggies: Heat olive oil in a skillet over medium heat. Add chopped onion and bell pepper, cook until softened (about 5-7 minutes). Add minced garlic and cook for another minute until fragrant.
3. Add Beans & Spices: Stir in the rinsed black beans, cumin, chili powder, salt, and pepper. Cook for 2-3 minutes, mashing some of the beans slightly with the back of a spoon to create a creamier texture. Remove from heat. Stir in optional corn or cilantro if using.
4. Assemble Quesadillas: Lay a tortilla flat. Spread a layer of cashew queso on one half. Top with a portion of the black bean and veggie mixture. Fold the other half of the tortilla over the filling.
5. Cook Quesadillas: Heat a clean, dry skillet or griddle over medium heat. Carefully place the folded quesadilla in the skillet. Cook for 3-4 minutes per side, until the tortilla is golden brown and crispy, and the filling is heated through. Repeat with remaining tortillas and filling.
6. Serve: Slice into wedges and serve immediately with extra cashew queso, salsa, or guacamole.
Recipe Information:
Preparation Time: 20 minutes (+ cashew soaking) | Cooking Time: 20 minutes | Total Time: 40 minutes (+ cashew soaking) | Calories per Serving: Approx. 400-500 per quesadilla | Number of Servings: 2-3 (makes 4-6 halves)
#VeganQuesadillas #CashewQueso #BlackBeanRecipe #PlantBased #DairyFreeCheese #VeganMexican #EasyVeganRecipe #HealthyComfortFood #VeganLunch #Meatless