Vegan Quesadillas

This vegan quesadillas with black beans are great for lunch or a satisfying
snack! The dish is gluten-free, grain-free, milk-free, nut-free, and very
simple to make.
Whenever I make a new vegan cheesy deliciousness, I’m always excited.
And this is just one of them! You’ve got to try it if you don’t trust me, it’s
so good.

From Ayurvedic point of View:

Corn pacifies Kapha and Pitta Dosha. It is beneficial for general fatigue,
anorexia, hemorrhoids, and emaciation. The desire to pacify Pitta renders
it a perfect summer meal. This nourishes Rasa Dhatu (plasma) and is
believed to minimize water retention and blood pressure.
Mushrooms have an earthy flavor like a dark, rich, loamy soil. That
earthiness is a symbol of the Potential of the mushrooms to hold you
grounded and calm your nervous system. They are called ‘Tamasic’ in
Ayurveda, implying that they make the consciousness sleepy.
Mushrooms are particularly absorbent minerals in the soil, along with a
rich nutritional profile, as their earthy flavor indicates. As well as
mushrooms consume minerals, they even accumulate any toxins
they’re grown in and have also been used to clean up toxins waste sites.
That’s why you should always consume organic mushrooms.
For vegetarians, beans , dals, and lentils are an essential source of
nutrition—protein, complex carbohydrates, fiber, and vitamins. As
versatile as they are tasty, dals and lentils are used to make salads,
appetizers, soups, main dishes, side dishes, and desserts, too. They fit
well with other foods, such as grain, vegetables, herbs, and spices.

Servings: 6
Time to Prepare: 30 minutes


6 tortillas
2/3 cup black beans (cooked from dry or canned)
1/2 onion (chopped)
2 cloves of garlic (minced)
1/2 tsp. cumin powder
1/3 tsp. red pepper flakes
1 bell pepper (chopped)
1/2 cup corn fresh (frozen or canned)
1 cup fresh mushrooms (sliced)
1 tbsp. oil
1/2 tsp oregano (ground)
1/4 tsp. smoked paprika
1 tbsp. soy sauce or coconut aminos
1 tsp. onion powder
Salt and pepper to taste
1 batch easy vegan cheese sauce (see notes)

  1. Heat 1/2 tbsp. of oil in a Pot, add 1 tbsp. of soy sauce, onion,
    garlic, pepper, and mushrooms and fry 3-4 minutes over
    medium heat. Add the maize, the black beans, and the spice
    mixture and fry for about 3-4 minutes.
  2. Make a lot of vegan cheese sauce and scatter some of it across
    one tortilla in an even layer.
  3. Add a layer of vegetable mixture and put another tortilla on top.
  4. Transfer to a (lightly oiled) skillet and cook for about 2-3
    minutes, flip and grill on the other side until all sides are well
    browned and toasty.
  5. Cut in 4 pieces, and enjoy hot!
  1. Vegan cheese sauce: I added 1 tsp. of psyllium husk powder to
    make the sauce thicker and keep the tortilla together. You can
    take the psyllium husk powder out if you don’t have it, the
    cheese sauce will still taste amazing.