If you are making everything from scratch, start here:
Peel and get the potatoes boiling for the flatbread. While that happens, make the Escabeche and sour cream. Next, finish up the flatbread and then make the refried beans and mashed avocado.
- Place all the vegetables and the oregano in a medium bowl.
- In a small bowl, combine the vinegar, agave syrup, and sea salt.
- Add the vinegar to the vegetable and mix everything thoroughly.
- Allow to pickle while you make everything else.
Plant-based sour cream
- Use a spice grinder or high-speed blend to grind the cashews into a powder.
- Add the ground cashews, vinegar, lemon juice, and salt, plus ½ cup of water and blend everything, adding more water if needed to make a creamy consistency.
Whole wheat potato flatbread
- Peel and dice the potatoes and add them to a medium pot filled with water. Boil the potatoes until they are very tender when pierced with a fork.
- Once done, drain the potatoes, transfer them to a medium bowl and mash them with ½ tsp. salt.
- Add ½ cup flour to the potatoes and mix with a spoon. Start adding the rest of the flour until you can form a dough ball that will stick together.
- Lightly flour a rolling surface and flip the dough ball a few times so it won’t stick to the board. Using your hands, roll the dough into a long cylinder. Cut the dough into 8 pieces (more or less depending on the size of the flatbread you want).
- Pause to heat a heavy-bottomed skillet over medium or, if you are baking the flatbread pre-heat the oven to 425 F (220 C).
- Form a ball with each piece, then roll into a round flatbread, about ¼ of an inch thick (use can also use a tortilla press for this).
- If you are baking the flatbread, roll them, and add them to a baking tray lined with parchment paper. Bake for about 2 minutes until they start to brown and then flip them and bake them for another 2 minutes until brown.
- To pan-fry, we find it easiest to add them one-at-a-time to a heated skillet. Flip them after 1 ½ minutes (when they are brown on the bottom) and fry until they are browned on both sides.
- Wrap the cooked flatbread in a dry cloth to keep them warm.
Chipotle refried black beans
- Empty the contents of the chipotle chilis in adobo sauce into a blender or use an immersion blender to puree the contents of the can. Set aside.
- In a deep skillet or pan, sauté the onion for 5 minutes until it becomes tender and translucent. Add a few tablespoons of water if they begin to stick.
- Add the garlic, and sauté for another 30 seconds.
- Add the cumin, 1 Tbsp. chipotle pepper puree, beans and ½ cup vegetable broth to the pot. Simmer for an additional 5 minutes to help the beans soften. Taste and mix in another tablespoon (or more) of the chipotle puree if desired.
- Turn the heat to low and then, using a potato masher, start mashing the beans. Add more vegetable broth as needed until you get a smooth consistency with a few whole beans left if desired. Remove from the heat.
Assemble and bake the quesadillas
- Before you start assembling the quesadillas, peel and remove the pit from the avocado and add the flesh to a small bowl. Mash it with 1 Tbsp. lime juice.
- Preheat the oven to 4000 F (2000 C).
- To assemble the quesadillas spread a flatbread with the refried beans and then layer on a hearty portion of Escabeche, top with sour cream. Smear another flatbread with mashed avocado and add on top. Lightly press on the top. Add the quesadilla to a baking tray.
- When you have assembled all the quesadillas, bake them for 10-15 minutes until the flatbread is a bit brown and crunchy.
- Slice them in half for easier handling and serve.