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Quesadillas with Tempeh, Black Beans, and Grilled Veggies

Serves 2-4

The cashew cheese in this recipe is so versatile and delicious, it’s a great tool in the transition to a healthier lifestyle. I use it on tacos, enchiladas, mac-n-cheese, veggie burgers, the list is endless!

2 – 10 inch flour tortillas
2 tbs. sunflower, grapeseed or olive oil
½-¾ c. cashew cheddar cheese, recipe follows
1 c. tempeh, crumbled
2 tbs. sunflower oil, grapeseed or olive oil
2 garlic cloves, minced
2 tbs. tamari
2 tbs. fresh cilantro, or 2 tsp. dried
1 tbs. oregano
½ tbs. chili powder
1 tsp. paprika
½ tsp. cayenne, or to taste
½ tsp. cumin
½ tsp. sea salt
½ tsp. black pepper
½ c. portabella mushrooms, sliced
½ c. bell peppers, diced
½ yellow or Spanish onion, diced
½ c. black beans

Prepare the cashew cheddar cheese recipe below, set aside.

Heat 2 tbs. of oil in a pan or skillet. Add the crumbled tempeh, garlic, tamari, cilantro, oregano, chili powder, paprika, cayenne, cumin, sea salt and black pepper. Saute until the tempeh is browned.

Add the mushrooms, peppers, and onions, and sauté until the veggies are tender. Toss in the black beans and turn the heat off. Transfer the tempeh/veggie/bean mixture to a bowl and wash off the pan to use again.

Put the pan back on the stovetop, over medium heat. Add 1 tbs. oil and tip the pan around to coat the bottom. Place one of the tortillas in the bottom of the pan.

Spread ¼-½ c. cashew cheese on the entire tortilla. Then spread half of the tempeh/veggie/bean mixture on half of the tortilla, leaving one side with just the cheese.

Cook for another minute or two, until the bottom of the tortilla is golden brown. Take the cheese side of the tortilla and fold it over the side with the filling. Press down gently to seal together. Cook for another minute and remove from pan onto a cutting board.

Slice the tortilla into four sections, serve with guacamole, salsa, and mock sour cream for a great meal or appetizer split between more people!

Cashew Cheddar Cheese:
3 c. raw cashews, no salt
1½ c. red or orange bell pepper
Juice of 1 lemon
3 garlic cloves
1 tsp. sea salt
¼-1/3 jalapeno pepper, or to taste

Add all ingredients except the cashews into a blender and blend until smooth. Add cashews and blend until creamy. You may have to stop the blender a couple times to stir it, or add a little more water if you’re blender is having a hard time.


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2 comments

1 monica { 09.06.10 at 5:57 pm }

Angela, i think everyone wants your food and recipes. If you haven’t already, a good fundraiser would be (imho) an Angela cookbook full of recipes — please include that ginger/garlic dressing you make and let me know when I can buy my copy : ), LOL. (but i’m serious actually!)

2 paul mann { 09.08.10 at 8:01 pm }

Hi Angela, I’m sorry I missed the Irene’s raw food demo, but I’m sure it was really nice and supported. Would you mind sending me the recipes for the tacos and chimichuras you made? Thanks a bunch…Blessings, Paul Mann

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