Cheesy Vegan Quesadilla Recipe with Black Beans and Tofu

Step 1

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.

Step 2

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.

Step 3

Add in the rest of the ingredients, mix well and cook until heated through.

Step 4

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.

Step 5

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.

Step 6

Serve with your cashew sour cream, guacamole, salsa, or lime!