Dragging You Out of the Food Rut with Cheesy Veggie Quesadillas

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​Ugh food rut!  Have you ever been stuck in one?  It’s frustrating and depressing.  Kinda makes you feel like, “What’s the point?!”  and “Just grab whatever and eat it”!  You keep eating the same things over and over and eventually they don’t taste as good as they used to.  It’s especially hard when life gets busy and you can’t find time to eat let alone cook!  I could easily get by on a routine of pastas and salads, but these pesky boys of mine like to make my life difficult and require a little more sustenance. 
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I have been trying to flow with some creative energy lately; especially, with new recipes as we are developing this new website.  I was feeling pretty tapped out for a while, but as with everything else in life it “ebbs and flows”.  Side note:  I love that: “ebbs and flows”.  It came from one of those conversations with girlfriends about life and everyone just pauses and nods their heads…I love it!  Anyway, back to food…I’m feeling out of the rut.  In fact, I feel like I’m on top of the mountain!!  I’ve come up with some pretty kick ass recipes lately!  *pats self on back*  Lucky for you, I like to share.  If you follow us on Facebook you’ve probably seen some of my recipes, which have gotten some good feedback! 

The recipe I want to share with you today was a home run in my house!  I freaking love these things!  I was craving something cheesy and my mind kept gravitating toward quesadillas.  I wanted a dang, cheesy quesadilla (I’m saying this in my Napoleon Dynamite voice right now!).  So I created one!  I’m cool like that! 

Cashew cream spread/sauce is one of those foods that blew my mind when I first started eating plant-based.  I was like “Huh?!”, “WTF?!”, “How can nuts taste like cheese?!”.   My mind was blown.  But they do and I love them for it!  So, this is where my quesadilla began…I knew I wanted to use the cashew cream spread, but what to put inside…*grabs megaphone* Cue the zucchini!!  Yup, it’s that time of year!  Zucchini time!  Of course, between my garden and my mother-in-law’s we’ve got vegetables coming out the wazoo; especially, zucchini! (Ok, technically a fruit, but I don't want to go there!) So I sliced some of those up with some onions and peppers…are you getting excited for this recipe or what?!?! 

These are so good!  You have to make these.  Psst they are easy, too!!

The first thing you’re going to want to do is sauté some veggies.  Thinly slice zucchini, bell peppers, and onions.  Toss the veggies with the spices and maple syrup and sauté until they are soft.  While those cook, whip up your cashew cream spread by putting those ingredients in your blender and blend until creamy (you may have to add small amounts of water to reach your desired consistency). 
 
Turn off the heat.  Add in the black beans and stir it all up.  Set that off to the side while you get the tortillas ready.   Spread cashew cream spread onto one tortilla.  Place it in a hot pan (cream side up); then, top with the veggies.  Add another tortilla to the top and press it down so that it sticks to the bottom layer (don’t burn yourself!).  Cook each side about 4 minutes or until lightly browned and toasted. 

spread on the cashew cream spread and then place on to hot pan

Add in the veggies and beans

Place the second tortilla on the top and cook both sides until golden brown and a little crispy

These are SO GOOD!! Serve with your favorite toppings like pico de gallo, guacamole, hot sauce, etc

Serve with pico de gallo, your favorite salsa, guacamole, hot sauce, or whatever your heart desires!  I know you are going to thank me for this so YOU’RE WELCOME!!  Recipe Below!
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Peace, Love , Plants,
Cristy

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​Cheesy Veggie Quesadilla serves 2-3

For the Veggie Filling               
3 Tbsp. lime juice                          
2 tsp. ground cumin                     
1/2 tsp. chipotle chile powder              
1/4 tsp. Salt                            
1/4 tsp. black pepper                      
3 garlic cloves, minced                   
1 tsp. agave or maple syrup
1 bell pepper, sliced into thin strips
1 medium zucchini, sliced into thin strips
1/2 medium red onion, sliced into thin strips
1 cup cooked or canned black beans (rinse and drain if using canned)
​Optional:  1/4 cup chopped fresh cilantro

For Cashew Cheese Spread
1 cup of raw cashews
(soaked overnight if you are not using a high speed blender)
1 clove of garlic
1 tablespoon of lemon juice
2 tablespoons of nutritional yeast
¼ cup of water or more if needed


For the Quesadillas
4 to 6 medium (soft taco size) flour tortillas
For Serving
Pico de Gallo (or your favorite salsa)
    1 tomato, chopped
    1 jalapeno, chopped
    1 small red onion, chopped
    1 tablespoon of lime juice
    Optional: 1 tablespoon cilantro
Optional: guacamole

Instructions

1. Stir lime juice, cumin, chipotle chile powder, salt, pepper, garlic and agave or maple syrup together in a large bowl. Add bell pepper, zucchini, and onion. Toss to coat. Optionally, allow to marinate at room temperature for up to an hour.
   
2. Place a large skillet over medium-high heat. Once hot, add veggies and cook, flipping frequently, until most of the liquid has cooked off and veggies are tender-crisp, about 6 minutes. Remove from heat and add beans and optional cilantro. Flip a few times to incorporate, then transfer the mixture to a plate.
   
3. In a small bowl, assemble Pico de Gallo by mixing ingredients together, set aside.
   
4. To create cashew cheese spread: use a high speed blender to combine all ingredients until creamy smooth.  Add small amounts of water to reach desired consistency.
   
5. Using a non-stick skillet; place a tortilla onto skillet, spread on cheese mixture, add veggies to top, cover with another tortilla, press edges and grill until browned and crispy on bottom, about 4 minutes. Flip and grill until browned on opposite side, about 4 minutes more. Repeat until all quesadillas are cooked
   
6. To serve: Top with Pico de Gallo and optional guacamole or with your favorite hot sauce or salsa.