Spinach, beans, caramelized onions and a delicious cheeze sauce — made from cashews, nutritional yeast, beer, miso paste and other flavorings — are the main ingredients behind this delicious quesadilla. Serve with fresh mango salsa for a satisfying lunch, dinner or snack.
Steps
1
Preparing the Mango Salsa
Ingredients
1/4 cup roughly chopped cilantro
1 clove garlic, minced
1 tbsp fresh lime juice, or to taste
1/8 tsp sea salt
1/8 tsp freshly ground black pepper
1/2 tsp agave nectar
3/4 cup diced mango
1/3 cup finely diced red onion
1/2 jalapeño, minced (or to taste)
To prepare the salsa, simply add all of the ingredients to a bowl and gentle fold everything together. Cover and refrigerate for 30 minutes — this step is not critical, but it does give the flavors a bit more time to come together.
2
Cooking the Onions
Ingredients
1 onion, thinly sliced
1/4 tsp sea salt
To cook the onions, heat a fry pan over medium high heat and then add the onions and salt. Dry-sauté the onions for 10 minutes to 15, or until translucent and golden brown. If desired, use a tablespoon of oil, when frying the onions.
Once done, set aside.
3
Making the Cheeze Sauce
Ingredients
1/2 cup roasted cashew nuts
1/4 cup nutritional yeast
1/4 tsp onion powder
1/4 tsp garlic powder
1 tbsp flour
1 tbsp light miso paste
1/4 cup beer*
1/2 cup plain, unsweetened non-dairy milk
2 cups finely chopped baby spinach (approx. 5 oz)
sea salt, to taste
To make the cheeze sauce, using a high speed blender, blend together the roasted cashews, nutritional yeast, onion and garlic powder, flour, miso paste, beer and non-dairy milk until you reach a nice smooth consistency.
Alternatively, if you do not have a high speed blender, process the cashew nuts and nutritional yeast until you reach a paste-like consistency, then add the remaining ingredients and blend until smooth. Note that this method will not produce as smooth of consistency.
*For the beer, just use something that you really like. The one we use is Newcastle Brown Ale and we think it's delicious in this sauce.
At this point, place the cheeze sauce into a medium pot and add the chopped spinach. Bring the mixture to a gentle simmer over medium heat, stirring continuously for 3 to 5 minutes, or until the sauce has heated through and the spinach has fully wilted.
Lastly, taste for seasoning. If desired, add a pinch or two of cayenne pepper and/or a dash or two of tabasco sauce — we often add both, but ultimately it depends on what you are using the cheeze sauce for, and your personal preference.
4
Assembling & Cooking the Quesadillas
Ingredients
1 1/2 cups (1 - 15 oz can) cooked black beans
4 - 8" inch whole wheat tortillas
Fresh Mango Salsa (from above)
Cashew Sour Cream (optional)
To assemble the quesadillas, spread a quarter of the cheeze/spinach mixture onto a tortilla shell — leaving a 1" border around the edge so that the mixture does not leak out during cooking. Note: the mixture will likely appear quite runny, surprisingly however, it does hold together quite well, even after cutting the final quesadilla.
Next, place a quarter of the onions and black beans onto one half of the tortilla shell. Fold the tortilla in half and set aside while you assemble the remaining quesadillas.
Alternatively, the quesadillas can be fully assembled while they are in the frying pan. This just avoids having to transfer them once they are assembled. In this case, it's easier to assemble and cook them one at a time.
To cook the quesadillas, heat a large fry pan over medium high heat. Once hot, spray with some non-stick spray and carefully transfer two quesadillas to the fry pan. Cook on the first side until golden brown, about 3 or 4 minutes and then flip and let cook for a minute or two on the other side. Remove and let cool for a minute or two before cutting. Continue with the remaining quesadillas.
Lastly, cut each quesadilla in half and serve with some of the mango chutney and a dollop of Cashew Sour Cream. Note, since the quesadilla itself it quite creamy, the sour cream is not really necessary, it just looks nice. The mango chutney however is highly recommended as it pairs extremely well with the rich and creamy quesadilla.
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Dang. These are so delicious! Just made them and ate so much I stuffed myself silly. That mango salsa is to die for and pairs beautifully with the 'dillas (used mint instead of cilantro and omitted the agave - just used what I had). Had to sub tamari for the miso, and also subbed chard for the spinach. but it turned out just fine when blended with everything else. SO GOOD! Thanks for the recipe!
Hi Yuliya. You can make tofu sour cream by combining silken tofu, lemon juice and salt in the blender. Here is a recipe that works as well...I just suggest blending well so that it is really smooth...https://www.forksoverknives.com/recipes/tofu-sour-cream/#gs.a9gjxw
Lauren
Eileen, one idea is to substitute white bean puree. The result will be a little different, of course, but you may find it satisfying. Note that beans tend to be astringent, so the addition of some fat will add some richness to the mouthfeel, as the nuts provide. Another idea is to substitute a non-dairy white sauce (or thicken [more] non-diary milk with a starch such as corn starch) to reach the desired consistency.
Hi Leslie. The salsa and the chutney are different recipes with different texture and flavor profiles. I personally would rather the salsa with this recipe but they are definitely close enough that they could be interchangeable if you already had one made. Lauren
Hi Lori: great question. I do not use alcohol, and when recipes call for beer, I will either use kombucha or ginger ale. The liquid measurements remain the same. Some chefs will use a white grape juice, as well. Hope this helps. Thanks for writing. - Char
Hi Rodrigo: Thanks for writing, we do not have a specific recipe, but I did find this one that sounds easy and promising. Read through the notes to gather tips. I used to use the Engine 2 tortillas, but they are not available in the stores. Try this: https://www.food.com/recipe/fat-free-whole-wheat-tortillas-109481 Thanks, Char
My children can taste the miso paste in meals, me and my husband love it, but they complain about every meal that has miso in it so I wondered if you had any suggestions for a substitute.
Hi Amy: thanks for writing. There are a few things you can do. Some miso paste substitutes can be soy sauce (or Tamari), vegetable stock, even tahini. There are so many types of miso, I wonder if your children might like to help and pick out a variety that they may like. Next time you make the recipe, let us know how the children like it with one of the replacements mentioned. Cheers, Char
Hello Mary jo: Thanks for writing. If you go to section four (4) you will see the instructions for assembling the quesadillas. The tortillas are purchased, not handmade. Hope this is helpful to you. Thanks, again. Buen Provecho! Char
Hi, what is the difference between using soaked cashew and dry ones? Really like the ‘cheese’ and I am even thinking in trying a fondue with it, but keen to understand the difference given that for most recipes we soak the cashews first.
Hi Arthur: when making cheeses or sauces, you will see great benefit from soaking nuts--you will get a creamier cheese or sauce. And, soaking cashews can improve the nutrition and digestibility. Soaked cashews are easier to blend--you will see a huge difference, and a very creamy, and grit-free sauce. Hope this helps, and let us know how your cheese for the fondue turns out! Cheers, Char
Hi Melque, Peanuts are actually legumes and have a slightly stronger flavor than the cashew that is a tree-nut. However, in most applications they can be interchanged, just keep in mind that the texture and flavor will be slightly altered. Be sure to let us know how it goes! Cheers, Sandy
Hi - I cannot eat mangoes but would like to substitute and still make the same salsa for this dish I was thinking about using papaya instead however do you have any other suggestions?
Roasted cashews
are my go-to snack when I need a quick energy boost. They're so satisfying and filling, and I love that they're a healthier option than many other snacks.
Is it possible to substitute frozen mango for fresh in the salsa. I live in a small town and it's almost impossible to get fresh mangos except a couple of months in the summer.
Hi Teresa, Sure, frozen fruit can be used. Once fruit goes through a freeze-thaw cycle, the texture and sometimes the flavor will change. Give it a try and see how you like the results. ~Eric
Eric W • Rouxbe Staff •Yes, the recipe is above, just under the photograph, presented in 4 steps.
Rhonda B •Dang. These are so delicious! Just made them and ate so much I stuffed myself silly. That mango salsa is to die for and pairs beautifully with the 'dillas (used mint instead of cilantro and omitted the agave - just used what I had). Had to sub tamari for the miso, and also subbed chard for the spinach. but it turned out just fine when blended with everything else. SO GOOD! Thanks for the recipe!
Lauren L •Hi Brenda! Here is a website all about mangos that tells you step-by-step how to pick a good one! https://www.mango.org/how-to-choose-a-mango/ Lauren
Patricia J •This turned out so well. I'm allergic to mangos (unfortunately) , so I substituted fresh peach - yum!
Yuliya G •Hi! Is there a good plant-based recipe for "sour cream" that contains no nuts and no seeds, please? Thank you!
Leslie R •is the mango salsa the same as the mango chutney showed earlier? Could you use either/or?
Char N • Rouxbe Staff •Hello, Karissa: Thanks for writing, and the answer is, YES! Get creative with a plant-based pizza! And have lots of fun doing so! -Char
Mary jo D •Eric says that the recipe for the quesadillas is included above but I can’t find it?
Arthur P •Hi, what is the difference between using soaked cashew and dry ones? Really like the ‘cheese’ and I am even thinking in trying a fondue with it, but keen to understand the difference given that for most recipes we soak the cashews first.
Melque C •Will you please tell me what is the different between peanut and cashewnut? It's Okey to used peanut as a sauce?
Sandy S •Hi Melque, Peanuts are actually legumes and have a slightly stronger flavor than the cashew that is a tree-nut. However, in most applications they can be interchanged, just keep in mind that the texture and flavor will be slightly altered. Be sure to let us know how it goes! Cheers, Sandy
Anastasia L •Hi - I cannot eat mangoes but would like to substitute and still make the same salsa for this dish I was thinking about using papaya instead however do you have any other suggestions?
Theboyo . •Roasted cashews are my go-to snack when I need a quick energy boost. They're so satisfying and filling, and I love that they're a healthier option than many other snacks.
Teresa B •Is it possible to substitute frozen mango for fresh in the salsa. I live in a small town and it's almost impossible to get fresh mangos except a couple of months in the summer.