So this happened in my kitchen the other night. Someone had told me, quite definitively, that quesadillas must have cheese and could not have beans. “Oh yeah,” I thought to myself. Let’s see about that.
I created a stack of beany, cheesy, creamy quesadillas and baked them all together. Black beans and sweet potato give the dish an incredible creaminess. The result is , if not authentically Mexican, still a fiesta in your mouth!
3 large tortillas or even flat bread
1 cup of shredded vegan cheese – I used Daiya pepperjack flavour cheese
1 cup of bottled salsa
1 cup of unsweetened, unflavoured plant-based milk
1 Tbsp olive oil
1 ½ cups cooked black beans (a 15 oz can drained and rinsed)
1 red pepper diced
1 clove garlic minced
1 onion diced
1 sweet potato
1-2 Tbsp chipotle adobo sauce (optional but mmm… the spice!) or a jalapeno, deseeded and minced
1 Tbsp chili powder
1-2 Tbsp fresh cilantro (optional)
1 cup fresh spinach finely chopped (optional)
1 tsp cumin
½ tsp dried oregano
½ tsp dried basil
Wash but do not peel the sweet potato. Dice it and either microwave it or bake it until it’s soft. If you’re baking it – 350F for about 15 minutes. Set aside.
Mix the milk and the salsa together and set aside.
In a large saucepan, heat the olive oil. Add the onion, garlic and red pepper and saute until the onion is softened. Add the chili powder, cumin, basil and oregano and heat through. Add the chipotle adobo sauce or jalapeno if using and heat through. Switch off heat. Add the beans, sweet potato, spinach and cilantro and mix together.
Oil a 9” pie plate or other casserole dish. If you’re not using a round dish, you will have to cut the tortillas to fit the dish. Line the bottom with one of the tortillas. Add half of the black bean mixture. Sprinkle with 1/3 cup cheese. Spoon 1/3 of the salsa/milk mixture over top. Repeat with another tortilla, the remaining bean mixture, 1/3 cup of the cheese and 1/3 of the salsa/milk mixture. Place the last tortilla on top. Pour the remaining salsa/milk mixture over then the remaining cheese.
Bake at 350F for 30 minutes. Let the dish stand for a few minutes before cutting and serving. Enjoy!