Vegan Quesadillas With Smoky Cheese And Refried Beans

Enter these Vegan Quesadillas with Smoky Cheese and Refried Beans, which are made with exclusively pantry ingredients!

Why you’re going to like this recipe

Pantry staples. And all the ingredients, from the cheese to the onions to the beans are made with pantry ingredients (i.e., you might already have all the required ingredients in your pantry). Pure comfort food. Smoky cashew cheese, spiced refried beans, and sticky sweet onions get wrapped in tortillas and pan-fried until crispy and browned. It’s truly an epic comfort food meal! Spreadable vegan cheese. I love making vegan cheese sauces (this one is my favorite, along with the vegan queso in my cookbook), but sometimes you want a vegan cheese that’s spreadable. And since I’m not venturing into grocery stores nilly willy (as of today (April 14), I haven’t been to a grocery store in a month, which is certainly a record for me), I can’t just go buy some spreadable vegan cheese. So, I decided to make make my own! Packed with flavor. Despite being a pantry meal, these quesadillas are heavy on flavor. The refried beans are packed with spices and garlic; the onions are sticky and sweet, and the cashew cheese is smoky and so satisfying.

Quesadilla Components

Spreadable Cashew Cheese

I consulted some of my past cheese sauce recipes, and merged them into one pantry-only recipe, and then decided to make the cheese spreadable. Because spreading cheese on a tortilla for a quesadilla is very satisfying. The base of the cashew cheese is cashews (obviously) and plant-based milk, and it gets flavored with nutritional yeast for cheesiness and spices for flavor (garlic or garlic powder, onion powder, smoked paprika for a little smokiness). The thickener in this recipe that converts this from cheese sauce recipe to spreadable cheese is the tapioca flour. Once you blend everything in a high-powered blender or food processor, you’ll have a pourable consistency. Pour the sauce into a saucepan and heat on the stove for a few minutes, whisking constantly. Thanks to the tapioca flour, you’ll notice that it quickly thickens and eventually firms up and turns almost stringy. Once you have a thick spreadable consistency, take it off the heat immediately (otherwise, it can turn somewhat gummy). If you don’t have tapioca flour, you can use arrowroot powder or cornstarch. Since I’m trying to conserve ingredients, I haven’t tested out those substitutes myself, but based on similar recipes, I’m pretty sure they will work. If you don’t have tapioca/arrowroot/cornstarch, and/or if you prefer a cheese sauce consistency, here’s what you need to do:

Easy Refried Beans

One of the great things about stocking up on canned beans is that it’s so easy (and tasty) to make homemade refried beans. All you need is a can of pinto beans or black beans, a few aromatics, and a mashing instrument. Tip: You’ll need some liquid to mash the beans, and the recipe calls for vegetable broth or water. You can also use some or all of the liquid that the canned beans come in. Contrary to popular belief, this goopy liquid is safe to consume – it’s just water, salt, and the starch released from the beans. That said, some varieties of canned beans taste better than others, so some bean liquid will taste better than others. If you use the canned bean liquid, you might need to supplement with a bit of broth or water, as there might not be quite enough liquid as the recipe calls for. PS: If you want something meatier to add to your quesadillas, my Chipotle copycat Sofritas are a fantastic alternative.

Sautéed Onions

These onions aren’t quite caramelized, but they do get nicely browned, slightly sticky, soft, and sweet. To get there, cook them in shimmering oil over medium-high heat and generously season with salt and pepper. Cook for about 5 minutes until a fond appears on the surface of the pan, then start deglazing the pan with a bit of water to prevent burning.

How to assemble quesadillas

The recipe calls for 4 -8 flour tortillas. There’s a range because (1) flour tortilla sizes vary in size, from 6 inches (15 cm) on the small end to 12 inches (30 cm) on the larger end, and (2) there are two different ways to make a quesadilla. One method, the stacked method, involves using 2 tortillas. Spread the cheese and dollop the beans/onions onto the whole surface of one tortilla (leaving a small empty border along the edges), then top this with a second tortilla. Add to a large skillet and cook until crispy and browned on one side; flip and cook until golden-brown on the other side. I like to press the quesadilla down with a smaller skillet to ensure the tortilla gets crispy, not soggy. The second method, the folded method, involves using just 1 tortilla. Spread the cheese sauce, beans and onions on only half of the tortilla, careful to not overfill it. Fold the side without the toppings over into a half-moon shape. Add to a skillet and cook until crispy and browned on one side; flip and cook until golden-brown on the other side. If you’re using the folded method, you can also bake these quesadillas instead of pan-frying them. The directions below include both methods. Whichever method you choose, I guarantee these quesadillas will be delicious!

Other tips for making this recipe

Remember to soak your cashews! If you don’t have a high-powered blender, I recommend soaking them in cool water overnight, or the next best option is in boiling water for one hour. If you do have a powerful blender like a Vitamix, you can soak them in boiling water for as little as 15 minutes, but I like to give them a full one-hour soak.
For cheese sauce tips, see the previous section on “Spreadable Cashew Cheese.”
To make things efficient, cook the onions and refried beans in separate pans at the same time. Set them aside, and then cook your cheese sauce on the stove for a few minutes. That’s all you need to know about these Vegan Quesadillas with Smoky Cheese and Refried Beans. If you give this recipe a try, be sure to tag me on Instagram with your recreations and please comment with your feedback below!