Roasted Red Bell Pepper Quesadilla

Who doesn’t love a good quesadilla? It’s crispy, cheesy, and endlessly customizable. But if you’re looking for a way to take yours to the next level, roasted red bell peppers are the secret ingredient you didn’t know you needed! Their smoky sweetness pairs perfectly with creamy plant-based cheese, making every bite absolutely irresistible. Whether you're whipping up a quick lunch or a cozy dinner, this quesadilla is easy to make and bursting with flavor. Let’s get cooking!

Street taco tortilla

Black bean sprinkled with taco seasoning

Red bell pepper

Tomato

Queso

Queso-

1 cup raw cashews, soaked overnight (or soaked in boiling water for 1 hour)

½ cup vegan unsweetened plain yogurt

2 tablespoons water or vegetable broth

½ cup salsa of choice

1 teaspoon ground cumin

½ teaspoon chili powder

½ teaspoon smoked paprika

1 teaspoon kosher salt

2 tablespoons nutritional yeast

Blend queso ingredients in blender until smooth.

Slice tomato and pepper. Season with a sprinkle of oil, salt and pepper. Place in oven/air fryer at 400° for 10 minutes or until fully roasted.

On a lightly oiled skillet, please tortillas down layer queso on top. Then add black beans, peppers and tomatoes. Join two tortillas together to make a quesadilla. Let cool and serve with your choice of toppings. And enjoy.

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