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I love a culinary challenge and believe that any delicious dish can be veganized.  One of my dear friends has a long list of food allergies so when we hosted her for dinner I set out to create a vegan entrée that was free of all animal products, soy, peanuts and gluten.  I chose teff tortillas but you can use any tortilla you like.  These quesadillas were easy to make and can be assembled ahead of time and grilled just before serving.  My friend said it rocked her vegan socks!

Black Bean Cashew Quesadillas
1 can black beans, rinsed and drained
1 cup raw cashews, soaked in filtered water for an hour, then drained (if you’re short on time, use hot water and soak for ten minutes)
1 clove of garlic, minced

1 tsp cumin
2 Tbsp freshly juiced lime
approximately 1/4 cup of fresh cilantro, minced (optional)
1 jar of salsa (approximately 1 cup for inside the tortillas, more for serving)
1 package of Daiya shreds
6 tortillas

Puree the black beans, drained cashews and garlic in a food processor.  When smooth, add the cumin and lime and blend again.

Spread one side of one tortilla generously with the black bean mixture, then top with cilantro, salsa and Daiya.  Cover with another tortilla and move carefully to a grill or fry pan.  Repeat with the rest of the tortillas to make two more quesedillas.

Grill for about 3 minutes each side or until heated through and crispy on the outside.  If you use a frying pan and gluten-free tortillas, flip carefully as gluten-free tortillas can be crumbly.  Slice into fours with a pizza cutter.  Serve with a dollop of salsa, guacamole or vegan sour cream.  Makes 3 large quesedillas.

I am submitting this recipe to Healthy Vegan Fridays and Wellness Weekends blog hops.