Plant-Based Black Bean & Corn Quesadillas

We used a fresh cashew-based spreadable cheese made with the NutraMilk for these yummy quesadillas! This cheese recipe can be used for dips, as a drizzle/topping or as an ingredient in many recipes such as an enchilada dish or these quesadillas. Enjoy!

INGREDIENTS

For quesadillas

• 2 tortillas, 8-inch (use corn tortillas for gluten free)
• 3 tablespoons corn, freshly cooked or canned and rinsed
• 3 tablespoons tomatoes, diced
• 3 tablespoons black beans, freshly cooked or canned and rinsed
• ½ jalapeño, finely diced
• 1/4 teaspoon cumin
• ¼ teaspoon paprika
• 1/4 teaspoon chili powder
• 1 teaspoon chopped parsley, finely chopped
• ¼ -1/2 cup vegan cheese made with the NutraMilk
• chopped parsley, for garnish
• 2 tablespoons vegan sour cream or yogurt, or cashew cream or any dip/sauce you prefer

For vegan cheese

• 3/4 cup potatoes, peeled and diced, any type will do, but Yukon gold works best
• 3/4 cup carrots, peeled and diced
• 1/3 cup cashew butter made with the NutraMilk
• 1/3 cup or more plant-based milk made with the NutraMilk (I used almond milk)
• 1/4 cup nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon salt
• ½ teaspoon garlic powder (optional)
• ½ teaspoon onion powder (optional)

INSTRUCTIONS

• Start by making cashew butter for cheese if you don’t have a batch made:
  • Place cashews and salt in the NutraMilk container.
  • Press Butter cycle, set for 5-6 minutes.
  • Press Start.
  • Open the container lid.
  • If necessary, set for an additional 1-2 minutes for a creamier butter.
  • Leave 1/3 cup in the NutraMilk for recipes and store the rest for later use.

• Make plant-based cheese
  • Boil or steam the potatoes and carrots for about 20 minutes or until soft.
  • Drain them and add them to the NutraMilk.
  • Add all the remaining ingredients and process until smooth.

• In a bowl, mix together the corn, tomatoes, black bean, parsley, cumin, paprika, chili powder and jalapeños.
• Place the two tortillas down on a plate or cutting board. On one of the tortillas, spread de vegan cheese and add black bean/corn mixture on top. Cover with the other tortilla and press together.

• In a pan over medium high heat, add the coconut oil to grease the pan.
• Place the quesadilla in the pan to cook until crispy, about 3 minutes, and then flip.
• When crispy, remove from the pan and place onto a plate. Cut into four equal pieces (I like to use a pizza cutter) and top with the greek yogurt or coconut yogurt and some parsley. Enjoy!

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.