From Scratch Vegan Quesadillas

From Scratch Quesadillas



Makes 16 tortillas, 8 Quesadillas

Flour tortillas

2 C flour by King Arthur

1 C almond flour by Bob’s Red Mill

3 Tbsp vegetable oil

1 tsp sugar

1 tsp salt

1 C warm water

1 tsp baking powder


½ C raw cashew, soaked 2 hours

2 C water

3 ½ Tbsp tapioca flour by Bob’s Red Mill

2 Tbsp nutritional yeast

1 Tbsp lime juice

1 tsp onion powder

1 tsp garlic powder

1 tsp salt

½ tsp brown sugar

a few dashes of black pepper


1 Can black beans, strained and rinsed

1 Can sweet corn, strained and rinsed

2 red bell peppers, brunoised

¼ C pickled Jalapenos by Jeff’s Naturals

½ bunch fresh cilantro

1 Tbsp lime juice


  • For the tortillas, using a bowl mix in the dry ingredients. Then add the oil and use your hand to work the flour into the oil. Now add the warm water and use your hands to mix. After mixing for a minute you’ll notice the dough getting sticky. At this point dust your kitchen counter with flour and start kneading the dough for at least 3-5 minutes. You can continue to dust a little more flour until you’re done. Now, slice your dough right down the middle, then again to create four pieces. Mound each piece and repeat the sectioning until you get a total of 16 equal pieces. Wet your hands slightly and roll each section into a ball. Dust a little flour on parchment paper and roll your tortillas directly on the parchment paper to about 7 inches wide. Place a cast-iron skillet (if you don’t have one use a regular non-stick pan) on medium heat. Once hot, flip the tortilla directly on to the skillet with the parchment paper side up. After about 15 seconds the parchment paper should peel off nicely, give it a minute or so to cook on one side until golden-brown spots form, flip and do the other side. After each tortilla is done place in an air-tight container to maintain its moisture.
  • For the “cheese”, throw all the ingredients into a vitamix or high-speed blender. Blend until perfectly smooth. Pour into a small pot and continuously stir using a spatula on medium-high heat until boiling, then set heat to low and you will notice it will begin to get thick and sticky, like melted cheese. When you can scrape the bottom of your pot clean with your spatula and the cheese slowly folds back it should be ready, remove from heat, cover, and set aside.
  • For the veggies, toss in a bowl with lime juice.
  • To build your quesadilla, place one tortilla on your heated pan, add a few spoons of your veggie-bean mix and some more sliced jalapenos (optional) then drizzle a generous amount of your melted cheese, place another tortilla on top, press, heat for a minute or so, remove, slice, enjoy!


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