Vegan Quesadilla | the-corvallis-carrot

Vegan Black Bean Quesadilla

Per Serving

170 g black bean filling (kale, black beans, tomatoes, onions, chilies, peppers, nutritional yeast, salt, and pepper)

100 g "cheese" sauce (roasted delicata, carrots, cauliflower, chickpeas, nutritional yeast, chilies, potato starch, salt, and pepper)

2 tortillas

Equipment needed: sautee pan

Distribute the filling over the tortillas (you will need to make 1 quesadilla at a time, you can heat in the oven if you'd like, but they only take 4-6 minutes to make, so it is not necessary.)

Top with the other tortilla, you can add a little oil to the tortillas so they crisp up a little more, but they don't really need it.

Add the bean mixture. I added the filling directly in the pan so I wouldn't have to worry about it spilling out.

Cook on both sides for about 2-3 minutes. Then transfer to a cutting board and cut. From start to finish this dinner takes roughly 6 minutes. Enjoy!