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In a food processor, add the cashews and process for 3-4 minutes until they start to get buttery. This will take 3-4 minutes, so be patient! (see photos above for reference)
Add in the nutritional yeast, spices, salt and salsa, and process again until smooth and creamy. If it seems too dry, add a little more salsa. Set aside.
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 2-3 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.