Vegan Layered Quesadillas, Decadent, Cheesy & Delicious


3 packages Filo Cuban Black Beans
1 tbs. Cumin Seed and Coriander Seed-browned and smashed in mortar
Dash with Chili Seasoning to your heat preference
1 Garlic Clove, diced

2 Ears Corn shaved
Lime, Salt squeezed over corn

Flour Tortillas

3 Tiny Sweet Potatoes

Miyoko’s Farmhouse Cheddar sliced ultra-thin

SWEET POTATOES
3 very small Potatoes; scrub and bake with a little water in pan for 15 minutes, check for doneness. Peel and slice.

BEANS

3 Filo Cuban Black Bean packages ~ 2 servings per container 5oz
Season iron pan with grapeseed oil, garlic, add 1 tbs. Cumin, Coriander, Chili seasoning, add the beans and simmer on low. Get beans hot for tortilla right before you add over cheese.

Heat grapeseed oil in large iron pan, lay flat tortilla, add the cheese immediately, and cover checking the other side for browning with a spatula, low to medium heat, when tortilla is browned, add the heated beans on top of cheese to melt more. Layer with corn and fold. Remove from heat.

AVOCADO CREAM

4 Avocados
1/2 Cup Cashews
1 Lime, grate skin
Salt
1/2 bunch Cilantro
1/2 Cup Water
Coconut Water

SOUR CREAM

See Layered Nachos for recipe.

GARDEIN FRIED CHICKEN Optional

GARNISH:
Lettuce
Cherry Tomatoes sliced
Red Cabbage
Salsa
Lime

And garnish inside with Avocado Cream, Gardein Chicken,Lettuce, Tomato, Sweet Potato, Sour Cream on top.

Get your forks and knives ready, it’s so delicious and filling. You’ll be stuffed with a lovely mostly whole-foods, plant-based, dynamite, cheesy quesadilla! The sour cream and avocado cream make it more decadently delicious. You can easily do this recipe without the Avocado Crema, and replace with Guacamole, or Avocado slices, it just gives you more room for filling. Also, vegan chicken is optional. Let me know you tried it.

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