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Corn "Cheese" Quesadillas

This is REALLY good. I think it's going to become a late-night shame eating meal. Today, it made for a great late lunch. Definitely scratches the itch for dairy.

Since there's only two of us, I have a few components left over, and we're hoping to come up with something yummy for breakfast tomorrow.

corn quesadillas

Slightly Modified We Are So Vegan Recipe | Serves: 3-4 Quesadillas | Time: ~20 min.


Spicy Beans EVO

1/2 red onion, diced

1 can black #beans, drained and rinsed (I get Harris Teeter's "no salt added" cans to reduce sodium) 2 tsp ground cumin

1/2 tsp paprika

1/4 cayenne

Pinch of salt

1 tbsp lime juice

1/4 cup water

Cashew Sweet Corn 1/4 cup #cashews

2 tbsp nutritional yeast

3 garlic cloves, minced

1/4 cup cashew milk (few calories than almond milk, no cholesterol)


1/2 can sweet #corn, drained


(I halved this today, because storing #guacamole is always a little dicy) 2 #avocados

1 lime, juice only

Handful of cherry #tomatoes, chopped

1/2 red onion

2 tbsp chopped cilantro


And of course have tortillas on hand! I found a low-carb option. Be careful, they tend to stick to each other.

corn quesadilla


Transfer the cashews to a small bowl and cover with hot water. Leave the cashews to soak.

Meanwhile, heat a little oil in a frying pan on a medium heat. Once hot add in the red onion, black beans, ground cumin, paprika, cayenne and a pinch of salt. Fry for 10 minutes, stirring frequently.

Next add the water to the frying pan and fry for 5 minutes. Finally, stir in the juice of one lime into the frying pan, then take the pan off the heat.

Drain the cashews and add to a food processor along with the nutritional yeast, garlic cloves, cashew milk, salt and pepper, and blend until smooth. Next, add the sweetcorn to the blender and pulse the mixture a few times to break down the sweetcorn.

Prepare the guacamole by removing the stones and peeling the avocados, then mashing them with a fork in a bowl. Stir in the tomatoes, red onion, coriander, salt, pepper and juice of one lime.

Build the quesadillas by spreading roughly a tbsp and a half of the sweetcorn mixture onto half the tortilla. Then spread 2 tbsp of the spicy beans mixture on top, followed by a coupe tbsps of guacamole. Fold the quesadilla in half.

Heat a little oil in a frying pan on a medium heat. Once hot, add the quesadilla and fry for 2 minutes on each side.

Repeat steps 7 and 8 for the remaining tortillas.

Slice the quesadillas in half and serve with your choice of salsa or more guac.

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