Vegan Veggie Quesadilla
Bean Filling:
2-3 cups Pinto Beans (I used half navy half pinto)
¼ cup nutritional yeast (for Nutritional Yeast free use 1-2 tbls miso paste)
1 cup dice tomatoes or 2 tbsp tomato paste
½ cup roughly chopped fresh cilantro
2 cloves garlic or 1.5 tsp garlic granules or powder
1 tsp paprika
½ tsp smoked paprika
1/2 tsp chipotle
½ ground cumin
1 tsp salt OR to your taste
½ lime squeezed
¼-⅓ cup water as needed
Prepare filling by combining ingredients in food processor.
Using oil-free, wheat-free, refined sugar-free tortillas ( I use my *SOFT FLAT BREAD* recipe.)
Begin by spreading generous layer of filling on half of the tortilla. Top with desired veggies and black beans (I used red onion, and peppers. Add vegan cheese sauce (SEE REELS). Fold other half over.
Heat skillet over medium and add quesadillas. Cook until lightly browned.
Enjoy!
