Jain Black Beans & Cheese Quesadillas with Vegan Spicy Sauce
I made my own Jain version of this popular Mexican appetizer along with a vegan dipping sauce.
Ingredients
Vegan Spicy Sauce
- 1 jar Sir Kensington's Fabanaise
- 1 bunch cilantro washed and cut
- 2-3 serrano peppers
- 1 lime juiced
- 1 tsp cumin
Black Bean & Cheese Quesadillas (Jain)
- 1 package flour tortillas
- 4-5 tbsp olive oil
- 1 can black beans
- 1 can black olives sliced
- 1 package Tillamook cheddar cheese
- 1 tsp cayenne pepper
- 1 tsp turmeric
- 1 tsp cumin coriander
- 1 tsp salt
Instructions
Vegan Spicy Sauce
- Mix all ingredients in a food processor or Vitamix.
- Store in a glass container and refrigerate.
- Serve as dipping sauce with the quesadillas when ready.
Black Bean & Cheese Quesadillas (Jain)
- Pan fry each flour tortillas with olive oil until golden brown.
- Sautee black beans and spices with olive oil until well seasoned.
- Take one of the pan fried tortillas and layer in the seasoned black beans, add slices of Tillamook cheddar cheese and black olives. I also like to add a spoon of the vegan spicy sauce too. Fold over the tortilla until cheese is melted.
- Use a pizza cutter to slice the quesadillas in triangles.
- Serve with the vegan spicy sauce.
Notes
You can also use jalapeno peppers to make it less spicy vs. serrano peppers. Tillamook cheddar cheese has no animal rennet or potato starch making it a Jain friendly cheese.