VEGAN CHICKEN QUESADILLA RECIPES

Steps:

• Blend great Northern beans, 3/4 cup tomatoes, and garlic in a food processor until smooth; add nutritional yeast, cumin, chili powder, salt, and red pepper flakes and blend again.
• Transfer bean mixture to a bowl. Stir black beans and 1/4 cup tomatoes into bean mixture.
• Heat olive oil in a skillet over medium-high heat.
• Place a tortilla in the hot oil. Spread about 1/4 cup filling onto the tortilla.
• Place another tortilla on top of filling; cook until filling is warmed, about 10 minutes.
• Spray the top tortilla with cooking spray and flip quesadilla to cook the second side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.

Steps:

• Begin by slicing the tempeh into ¼-inch strips (not lengthwise strips, the other direction). Then, combine the broth and herbs, and marinate the tempeh slices in that for at least 2 hours, up to overnight.
• Next, make the pesto. First, toast the walnuts in a skillet until fragrant, and then combining them in a food processor with the garlic clove. Then add the other pesto ingredients and process until relatively smooth. Store the pesto in the fridge until you're ready to use it.
• Once the tempeh has marinaded long enough, in a skillet over medium heat with a little bit of olive oil fry the tempeh strips 7 - 8 at a time, until golden brown on each side, about 5 minutes for each batch.
• Now, assemble the quesadilla by laying down a tortilla, spread some hummus on it, then rice, then vegan cheese, then tempeh chicken, some more vegan cheese, and then pesto on the opposite side.
• Once your quesadilla is assembled, pan fry it in a clean skillet over medium heat with cooking spray or a little olive oil, until each side is golden brown and the cheese inside has melted fully. Serve with sriracha or ketchup, or whatever else you'd like!