Vegan Bean and Potato Quesadillas

Ingredients:

  • 6 flour tortillas
  • 2 medium-sized russet potatoes
  • 1 can refried beans
  • 4 cups spinach
  • 1 medium-sized white onion
  • 2 crushed garlic cloves
  • 2 tbsp. tamari
  • A pinch of taco seasoning
  • 3 tbsp. nutritional yeast
  • Salt, pepper, and cayenne to taste

Method:

  • Boil the potatoes.
  • Caramelize chopped white onion in a large skillet on medium high. You can add a bit of water to prevent it from sticking to the skillet and burning. This will take about 5 minutes.
  • Add garlic to the pan and sauté. Add tamari and spinach, and sauté until wilted.
  • Cook beans as per instructions and add a pinch of taco seasoning for extra flavor.
  • Once potatoes are cooked, mash them and add yeast, salt, pepper and mix them until smooth and creamy.
  • Place another skillet on the stove and heat it up. Place a tortilla over it. Apply a layer of potato mash and beans over the tortilla. Add spinach and onion mixture on top.
  • Place another tortilla on top. Heat both sides until brown and crispy.
  • Repeat for all tortillas.
  • Serve with a dollop of Cashew Sour cream (recipe given below).