Oven-Baked Quesadillas


Active Time: 30 Minutes  | Total Time: 2 hours, 30 minutes

Serves:  4 Quesadillas


  • 1 1/2 cups cashews
  • 1/2 cup water
  • 1/4 cup coconut oil, melted
  • 1/4 cup seeded chipotle peppers in adobo sauce
  • 2 tbsp miso
  • 1 tbsp lemon juice
  • 2 tbsp nutritional yeast
  • 2 tsp oinion powder
  • 1 tsp ground tumeric
  • 1 tsp salt
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • cremini mushrooms, to taste
  • 1/4 cup chopped cilantro
  • 4 cups spinach
  • 8 vegan (8 inch) tortillas
  • guacamole, to serve
  • salsa, to serve


Soak the cashews for 2 hours in the water. Preheat oven to 250°F. Combine the cashews, water, coconut oil, chipotles, miso, lemon juice, nutritional yeast, onion powder, tumeric and salt in a blender and blend until smooth.

Heat the oil in a large skillet over medium heat and Sauté the garlic for 1 minute. Add the mushrooms and coat them in the oil and garlic. Cook the mushrooms until brown, about 5 minutes. Add the cilantro and spinach and toss it with the rest of the ingredients in the skillet. Turn off the burner and allow the spinach to wilt.

Lay the tortillas on a baking pan and evenly distribute the cashew mixture on them, not too close to the edges of the tortillas. Distribute the spinach and mushroom mixture on top of that. Place each tortilla on top of another, face down. Bake for 5 minutes on one side then remove them from the oven, flip them, then bake for another 5 minutes.

Cut into eighths and serve with guacamole and salsa.


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