Helathy Vegan Quesadillas

These quesadillas are to die for! The "cheese" recipe is enjoyable just by itself, but when added into these quesadillas the result is phenomenal! Also, they are super simple and quick to make.

• 2 cups cooked chickpeas, or canned, heated garbanzo beans
• 3 tablespoons nutritional yeast
• 2 cloves garlic
• 2 tablespoons tahini
• 2 tablespoons white wine vinegar
• 2 tablespoons white miso
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1 teaspoons salt
• 1 teaspoon paprika
• 1/2 teaspoon dried mustard
• Twenty 10-inch whole-wheat tortillas
• 1 jar of your favorite salsa
• 1 can vegan, oil-free, refried beans
• and any additions such guacamole, onions, tomatoes, etc.

Combine the chickpeas/garbanzo beans, nutritional yeast, garlic, tahini, vinegar, miso, soy sauce, onion powder, cumin, salt, paprika, mustard in a food processor, and pulse until all ingredients become a smooth paste. This is the "cheese".

Heat a large skillet over medium-high heat. Spread the "cheese" on one tortilla, and the refried beans on the other. Lay one down on the skillet with the "cheese" facing up, spread salsa, and add your toppings. Then place the other, refried bean side down. Dry-fry until the tortilla is golden brown. Flip over and cook until golden brown on the other side.

Remove from skillet and cut into wedges. Repeat with other tortillas.

ENJOY!