Stuffed Veggie Quesadilla 

Recipe.. and nothing else… 😉

INGREDIENTS

• Gluten-free tortillas (or your favorite tortillas)
• Cashew Cheese (see my recipe for cashew cheese)
• Avocado
• Homemade salsa

Bean mix

• Black beans (1 can rinsed)
• Corn (1 can rinsed)
• 2 medium-sized tomatoes chopped
• chipotle peppers 1-2 depending on your spice level (chopped)
• 3 garlic cloves (chopped)
• spices: 1 tsp black pepper, 2 tsp chili powder, 1 tbs dried basil, 2 tsp dried oregano, 1 tbs paprika
• 3 tbs nutritional yeast
• sea salt

Quinoa mix

• 1 cup Quinoa (cooked in water)
• 1 tbs olive oil
• 1 cup kale chopped
• 2 carrots chopped
• 1 small onion chopped
• 1/8 cup sunflower seeds
• 2 garlic cloves
• spices: 1 tsp paprika, 1 tsp black pepper, 1 tsp sea salt

Sauce

• 1 can of tomato sauce
• 2 tbs of olive oil
• 2 tsp cayenne pepper
• 2 tbs of coconut sugar or maple syrup
• 2 tsp of garlic powder

INSTRUCTIONS

1. Combine all bean mix and sauce ingredients into a pot and cook for 20 minutes.
2. Add all ingredients except cooked quinoa and kale grill on a skillet and cook til onions are transparent, add quinoa and kale and cook for 2 more minutes.
3. Mix quinoa mix into bean mix and cook for an additional 5 minutes on low.
4. Pre-heat oven to 385, add finished mix on your favorite tortilla and drizzle cashew cheese (recipe in link above) on the inside bake for 7-14 minutes.
5. Remove stuffed quesadilla from oven and cut in half, drizzle some more cashew cheese, and enjoy with your favorite toppings.
6. Salsa was pretty simple to make. In food processor pulsate 2 tomatoes, half an onion. Move to glass bowl and mix in corn, a squeeze of lemon or lime, 1/2 tsp of sea salt a pinch of pepper.

Hope you enjoy this recipe it was simple and delicious.