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Black Bean Quesadillas with Vegan "Cheeze" Sauce


1 cup dry black beans, soaked with 1 tsp baking soda for at least 12 hours
2 tbsp mole paste or 2 tsp raw cacao, 2 tsp chili powder, 1 tsp cumin and 1 tsp salt
½ onion, 2 cloves garlic

Cashew Cheese:

½ cup raw cashews, soaked at least 30 minutes in warm water
½ cup water or more for increasing “drizzle-ability” of the cheeze
2 heaping tablespoons of nutritional yeast (necessary for the cheesy flavour)
½ tsp garlic powder
2 tbsp lemon juice, freshly squeezed
¼ tsp turmeric
¼ tsp salt
¼ tsp smoked paprika
2 overflowing tablespoons of good quality tahini paste

1 pack of sprouted corn tortillas (find in frozen section of Planet Organic or Earth’s General Store)

1 cup shredded lettuce, for serving

Optional: 1/4 sliced red onion and 1/2 thinly sliced green pepper
3 green onions, chopped, for serving


Soak the beans overnight or for 24 hours. Drain most of the water, keeping a little bit for keeping the sauce black and place in a large pot with plenty of water (about three times as much water as the level of beans). Bring to a boil and simmer for 2 hours covered or until the beans are soft. Uncover and let some of the water escape for an additional 15 minutes of simmering. With only enough water to cover the beans, add the mole paste or other ingredients and chopped onion and garlic, simmer for an additional 15 minutes. Add spicy peppers if desired.

Blend all cashew cheeze ingredients together. Cheeze should be the consistency of “melted peanut butter” – add water until it gets there.

Warm a flat pan to medium heat. Thaw the tortillas with the heat from the pan. Layer the tortillas with the lettuce, bean mixture, then cashew cheeze and another tortilla. Toast until warm, then flip and toast the other side. Serve with guacamole and light sour cream or plain Greek yogurt.

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