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Vegan No-Chick'n Bean Quesadilla Recipe (with Video)

Vegetarian, Sugar-free, Sesame-free
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Discover our Vegan No-Chick'n Bean Quesadilla Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 15min | Cook 9min


Bean Filling
- 1.5 c Pinto Beans
- 2 tbsp Nutritional yeast
- 0.5 c Tomatoes, diced
- 0.25 c Cilantro, roughly chopped
- 1 clove Garlic
- 0.5 tsp Paprika
- 0.5 tsp Paprika, smoked
- 0.25 tsp chipotle
- 0.25 tsp Cumin, ground
- 0.5 tsp Salt
- 0.5 Lime, squeezed
- 0.25 c water, as needed
- Tomato paste, Use 2 tbsp to sub diced tomatoes
- garlic granules
Mexican-Style Lion's Mane
- 2 c Lion’s Mane mushrooms
- 1.5 tbsp Coconut aminos
- 1.5 tsp garlic granules
- 1.5 tsp Paprika
- 0.5 tsp onion granules
- 0.25 tsp Paprika, smoked
- 0.5 tsp Oregano, dried
- 0.5 tsp Cumin, powder
- 0.25 tsp Salt
- 2 Tortillas/Flatbread
- 0.333 c vegan cheese
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Prepare the Filling
1. Combine the ingredients in the food processor.
2. Process until combined.
Prepare the Mushrooms
1. Heat cast iron or stick free skillet to medium-high heat.
2. Add mushrooms.
3. Use “pressing technique” as shown in the video.
4. Once most of the water has cooked off, add spice mixture and continue to cook for 2-3 minutes.
Putting the Quesadillas Together
1. Begin by spreading a generous layer of filling on half of the flatbread.
2. Top with veggies and black beans.
3. Add HV cheese sauce.
4. Fold the other half over.
5. Heat skillet over medium and add quesadillas.
6. Cook until lightly browned.

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