- YIELD: Serves 4 Easily Doubled (4 Servings)
- PREP: 10 mins
- COOK: 10 mins
- READY IN: 20 mins
Olé! These cheezy, spicy quesadillas really hit the spot!
Ingredients
- 1 Cup Raw Cashews
- 2 Cups Rice Milk
- 1 Cup Water
- 1 1/2 Cups Savoury Yeast Flakes (Nutritional Yeast)
- 1 Tsp Barley Miso Paste
- Juice of 1/2 a Lemon
- 1 Tbsp Rice Flour
- Fresh Black Pepper
- 8 Wholemeal/Multigrain/GF Tortillas
- 1 Can Chickpeas Rinsed & Drained
- 1 Can Kidney Beans
- 1 Tspn Cumin
- 1/4 Tspn Cinnamon
- 1 Tspn Paprika
- 1 Tsp Chilli Flakes
- 2 Tbsn Tahini
- 3 Garlic Cloves
- 1 Avocado
- 1 Jar Mild Salsa (Or make your own- tomato, red onion, capsicum and lemon juice!)
- Large Handful of Coriander
- Baby Spinach Leaves
- Red Onion Sliced Finely
Instructions
- For the 'Creamy Cheezy' sauce:
- In a high powered blender, process the cashews until it becomes a fine flour
- In a saucepan, mix the milk and water together
- Bring the milk/water to a gentle boil, then add the yeast, cashews, miso paste, lemon juice, rice flour and pepper, and whisk until smooth
- Continue to stir, and drop to a simmer
- The sauce will thicken, and stir regularly so it doesn't stick to the bottom; set aside
- For the quesadillas:
- In a blender, process chickpeas, kidney beans, paprika, chilli flakes, cumin, cinnamon, tahini and garlic until chunky
- Heat a large, non-stick fry pan
- On one tortilla, spread the creamy cheezy sauce, beans, then the avocado
- Dollop salsa, and add torn coriander, baby spinach and red onion, then place another tortilla on top
- Dry fry on each side until tortilla is golden brown and serve with extra salsa
- CUISINE: Mexican
- COURSE: Main Meals
- SKILL LEVEL: Beginner
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