Vegan Fajita Quesadilla
This creamy, crispy fajita quesadilla is the plant based version of a delicious gooey quesadilla.
Servings 6 people
Ingredients
Fajita Quesadilla
- 2 tbsp oil, such as avocado or olive
- 1 yellow onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 tsp taco seasoning
- 1 can black beans, drained and rinsed
- 12 taco size tortillas
Quick Cashew Cheese
- ½ cup raw cashews
- 2 tsp nutritional yeast
- juice of ½ lemon
- ¼ tsp salt
- ⅓-½ cup water
Instructions
- Saute fajita vegetables. Heat a saucepan over medium-high heat. Once hot, add oil. Add onions and bell peppers and cook 5-6 minutes, until softened. When veggies are nearly done, add taco seasoning ensuring veggie are well-coated. Remove from heat.
- Meanwhile, heat beans in small saucepan. If using "no salt added" beans add a pinch of salt while heating.
- Make cheese sauce. Add all ingredients to a high speed blender and blend until smooth. Set aside.
- To assemble quesadillas, heat a large saucepan or griddle. Once hot, add a tortilla. Add fajita veggies, black beans, and drizzle on some cashew cheese. Top with additional tortilla. Once bottom tortilla is toasted, carefully flip quesadilla over. Once completely toasted, remove from heat and let sit for 1-2 minutes before cutting and serving.