Roasted Red Pepper Quesadillas

If you love quesadillas but can't find or aren't a fan of vegan cheese then these are for you. I personally can find and do like (some) vegan cheeses but would always rather choose a less processed or homemade product over the latter. These quesadillas won't make you miss cheese and will satisfy that insatiable craving once and for all.

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These flavor packed quesadillas get their gooey cheesy flavor from a surprising yet perfect ingredient- red pepper hummus! Combined with sauteed vegetables and tender black beans, these quesadillas are sure to please all.

Roasted Red Pepper Quesadillas
serves 2-4
3 tbl extra virgin olive or canola oil
1 poblano, small dice
2 garlic cloves, minced
1/2 cup minced red onion
1/4 cup minced scallions
2 tbl roughly chopped cilantro
4-10" flour or corn tortillas
1 cup roasted red pepper hummus
1 cup black beans, drained and rinsed
vegan sour cream, optional
salsa, optional

In a large saute pan, cook the poblano, garlic, red onion and scallions with a pinch of salt in 1 tbl of oil until just tender, 5 minutes. Transfer to a bowl and toss in the cilantro.
Spread 1/2 cup each of hummus on 2 tortillas and top with 1/2 cup black beans and the vegetable mix. Top with another tortilla and press down lightly to pack together.
Heat 1 tbl of oil and add the quesadilla to the pan. Once golden brown on the bottom, flip to toast the other side. Cook the second quesadilla the same way.
Use a sharp knife to cut each quesadilla into wedges and serve with sour cream and salsa.

Cauliflower Queso Quesadilla with Black Bean Salsa

This cauliflower queso sauce is even better than it sounds. It's quick, painless and comes together incredibly thick and creamy. Use it for these quesadillas or serve it as a dip, over nachos or anything else your heart desires.

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Creamy, spicy, roasted cauliflower sauce serves as an amazing alternative to pre-bought vegan cheese. Sandwich between tortillas, grill and serve hot with black bean & corn salsa, avocado and hot sauce.

Cauliflower Queso Quesadillas
makes 2 cups
Cauliflower Queso sauce-
2 cups cauliflower florets
1/2 cup medium dice yellow onion
1 garlic clove
2 tbl extra virgin olive oil
1 cup cannellini beans, drained and rinsed
1/3 cup nutritional yeast
1/2 cup almond milk
2 tbl canned, roasted mild green chiles
2 tsp white miso paste
1/2 tsp salt
1/2 tsp chili powder
1/4 tsp cumin
flour or corn tortillas

Preheat the oven to 425.
Toss the cauliflower, onion and garlic with olive oil. Spread in an even layer on a baking sheet and roast for 25 minutes until tender.
Transfer the cauliflower to a blender along with the remaining ingredients (except tortillas of course!) and blend for 3-4 minutes until thick and creamy.
Once the sauce is done, sandwich between tortillas and grill, saute or broil to toast the tortillas.
 
Black Bean Salsa
yields 2 cups
1 tbl extra virgin olive oil
1/2 yellow onion, minced
2 small tomatillos (about 1 cup), small dice
1 garlic clove, minced
1/4 tsp cumin
1/4 tsp red pepper flakes
1 cup fresh or frozen corn kernels
1-15oz can black beans, drained and rinsed
3 tbl roughly chopped fresh cilantro
salt, to taste

Saute the onion and tomatillo in olive oil until tender, 5-7 minutes. Add the garlic, cumin toast 1 minute more. Add the corn and cook the salsa for 5 minutes. Remove from the heat and add the beans and cilantro. Taste and season with salt.. Eat at room temperature or chill.