Vegan Bean and Potato Quesadillas

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).