Vegan Quesadillas with Salsa Fresca and Taco Sauce

Quesadillas were one of my fave foods as a kid. It's cheesy and gooey and you can eat it with your hands. I had figured they wouldn't be a part of my life after going vegan. But with the power of Daiya and some creative cooking, I made the best quesadillas I have ever had, all without the icky animal cruelty. 

These were shockingly easy, and when served with some fresh avocado and salsa, makes for a healthy meal. I made two types of quesadillas- bean and bell pepper, and mushroom and onion, both were easy and delicious!

Mushroom and Onion filling-

1 cup sliced mushrooms

1/2 diced onion

1 tsp minced garlic

1 tsp ground black pepper

1/2 tsp chili powder

Then add half a package of pepperjack daiya.

Bean and Bell Pepper filling

1/2 can beans (I used kidney)

1 bell pepper, diced

1 tbsp adobo seasoning (or 1 tsp salt, 1 tsp garlic powder, 1 tsp onion powder)

 1 tsp smoked paprika

Then add the rest of the daiya

For the salsa-

1/2 large cucumber, diced

1 large tomato, diced

Juice from 1 lime

1 medium bell pepper, diced

1/2 onion, diced

2 tsp salt

2 tsp pepper

2 tsp hot sauce

fresh cilantro

Taco Sauce-

1 cup soaked cashews

1 small can tomato sauce

1 tbsp cumin

2 tsp salt

2 tsp chili powder

simply toss it all in a food processor until smooth and creamy.