SusanV of Fatfree Vegan Kitchen posted a dish that looked pretty rockin’ the other day: No-Queso Quesadillas. I really love some of the recipes she writes, they were pivotal when I was making the move away from meat, but I don’t think I’ve ever made something of hers that I’d call comfort food. This, however, had potential.

No-Queso Queso

I think I’ve mentioned before that the lady friend gave me Fresh Food Fast, a book that’s yielded me pleasant results thus far. Inspired by one of its recipes, I decided to take a shot at souping up SusanV’s recipe and make it a true comfort food.

Preparing Our Quesadillas

The non-queso queso is good, but won’t fool anyone into thinking it’s a cheese. The zucchini and black beans add a meaty-ness to the dish and work well with the queso; not overpowering. Next time I intend to try adding onion if I can do so without overfilling. I recommend you give this dish a shot and let us know what you think.

Black Bean and Zucchini Stuffed No-Queso Quesadillas

Black Bean and Zucchini Stuffed No-Queso Quesadillas

2 cups black beans; drained (one can)
1 jalapeno pepper; diced (with or without seeds depending your spice preference)
1 medium zucchini (10oz); shredded
8 6-inch tortillas; any kind

1 cup water
1 cup milk
2/3 cup nutritional yeast
7 teaspoons corn starch
4 teaspoons lemon juice
1 teaspoon salt
8 garlic cloves minced
1/4 teaspoon cayenne pepper (optional)
2 tablespoon tahini
1/2 teaspoon tumeric
1/2 teaspoon onion powder

Put your drained black beans and jalapeno pepper in a small mixing bowl. Take one handful of the shredded zucchini at a time and squeeze out much of its liquid, adding it to your beans. Mix until well combined.

Whisk your “queso” ingredients together until smooth. Add to a medium or large-sized non-stock pan and, while stirring occasionally under medium heat, bring to a boil. Reduce heat to low and simmer, stirring constantly until queso is think and smooth; approximately 2-4 minutes.

Brush a small amount of oil on one side of four of your tortillas. On the other four tortillas, spread your queso followed by thin layer of your bean mixture. Bring a large-sized pan to medium heat. Add one of your oiled tortillas, oil side down, and cook for 2-3 minutes; until browning. Remove from the pan and add one of your bean/queso topped tortillas to the pan, adding your precooked tortilla, oil side facing down (touching the bean mixture). Cook for 2-4 minutes, until other side is browned, and remove. Repeat with your remaining tortillas. Enjoy.

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