- 5 medium carrots, sliced thin
- 1 -2 jalapenos, sliced thin (the amount depends on the level of heat you want)
- 1/2 white onion, thinly sliced
- 1 Tbsp. fresh oregano, minced
- 1 clove garlic, minced
- 1/4 cup rice vinegar
- 3 tbsp agave syrup or other liquid sweetener
- 1/4 tsp sea salt
vegan sour cream (makes about 1 ½ cups)
- 1 cup raw cashews, soaked at least 4 hours (see instructions)
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. lemon juice
- ¼ tsp. salt
- ¼ – ½ cup of water
refried black beans
- 2– 15 oz (400 gm) cans black beans, drained and rinsed
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 chipotle chilis in adobo sauce, chopped (more if you want it spicier)
- 2 Tbsp. of the adobo sauce from the chilis.
- ½ tsp. cumin
- ½ cup lime juice
- ½ – 1 cup vegetable broth
- 2 avocados
- 1 Tbsp. lime juice
- ½ tsp. garlic powder
- 8 whole wheat tortillas
- Handful of cilantro (coriander), chopped (optional)
Timing tip: start with soaking the cashews beforehand. They’ll need about 4 hours to soak to get it creamy unless you have a very high-speed blender. The Escabeche takes minutes to assemble and then you want to just toss it in the refrigerator and allow it to marinate.
- Prepare all the ingredients. Slice the carrots and onions. Mince the garlic and chop the jalapenos and fresh oregano. Combine everything in a bowl with the rice vinegar, sweetener and salt. Mix well and allow it to chill and the flavors to combine.
- To soak the cashews, measure out 1 cup and add them to a small bowl. Cover the cashews with water about 2 inches above. Soak for at least 4 hours or overnight.
- Drain and rinse the soaked cashews. Add the cashews, apple cider vinegar, lemon juice, salt and ¼ cup water to a blender or food processor. Start at a slow speed and increase the speed, adding more water if necessary until you get a smooth, creamy consistency.
refried black beans
- Dice the onion and mince the garlic. Chop the chilis and add everything to a medium pan or skillet. Start by sautéing the onion until it starts to become translucent (about 5 minutes). Add the garlic and chilis and continue sauteing for another minute.
- Add the black beans to the pan along with 2 Tbsp. adobo sauce, the lime juice and ½ cup vegetable broth. Allow everything to simmer for 5 minutes.
- Turn the heat to low and using a potato masher, start mashing the black beans as they cook. You can also remove them from the heat if that makes it logistically easier. Allow the beans to simmer until enough of the liquid is absorbed that you have creamy (not soupy) beans.
- Cut the avocados in half and remove the pit. Spoon out the avocado into a small bowl. Add the lime juice and garlic powder. Using a fork, mash the avocado.
Finish, Assemble and bake the quesadillas
- Preheat the oven to 4000F (2000C).
- For each tortilla, smear black beans on one half. Add the Escabeche, sour cream and mashed avocado. Fold over the tortilla and gently press down so you get the filling to the edges. Place it on a non-stick baking tray (or pizza stone).
- Bake the quesadillas for 5 minutes until the top starts to brown. Flip each quesadilla and bake for another 5 minutes until they are brown and crunchy. Be mindful that your oven heat will influence the time you need, and they do burn quickly. Keep a close eye on the baking.
- Serve the quesadillas with any left-over avocado mash and sour cream.
- You can make the Escabeche, sour cream and even the refried beans a day before. Prepare the avocado right before you assemble and bake the quesadillas and you have decadence in minutes.
- Many folks prefer to pan fry quesadillas rather than bake them. Most certainly, you can. You may have to do them in batches, but dry fry them over medium heat, flipping them once the brown on the bottom.
- Emphasize the chipotle taste by adding 1 tbsp. of the adobe sauce to the vegan sour cream. Blend it together as directed.The escabeche is traditionally made with carrots, onions and jalapenos; however, you can add other veggies as well. You want to consider how they will hold up to the marinade so aim for less porous veggies such as cauliflower or celery. Zucchini can cucumber may get a bit mushy after a few days in the fridge – that’s if you have any leftover.
- Category: Burgers & Wraps
- Cuisine: Mexican
Keywords: baked quesadillas with escabeche