Vegan Quesadillas with Smoky Cheese and Refried Beans

Bahan-bahan (4 porsi)

• 4 to 8 flour tortillas (or tortillas of choice*)
• Oil of choice for frying/baking the quesadillas
• Smoky Cashew Cheese ((recipe below))
• Refried Beans ((recipe below))
• Sautéed Onions ((recipe below))
• 1 cup (140g) raw cashews, soaked in water overnight, or in boiling water for 1 hour
• 1/3 cup (~25g) nutritional yeast
• 1 teaspoon dry mustard powder ((optional but adds a nice sharp tangy flavor))
• 4 g arlic cloves ((or 1/2 teaspoon garlic powder))
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1 teaspoon kosher salt + more to taste
• 2 1/2 tablespoons tapioca flour ((see notes above on “spreadable cashew cheese” for substitutes and tips))
• 2 tablespoons fresh lemon juice
• 1 cup (240 mL) creamy, unsweetened plant-based milk, such as oat milk, “lite” coconut milk, or soy milk
• 2 -4 tablespoons pickled jalapeños with brine ((optional))
• 1 tablespoon olive oil or a neutral cooking oil
• 2 g arlic cloves, (minced)
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1 (15-ounce / 440g) can pinto beans or black beans, drained and rinsed
• 2 bay leaves
• 2/3 - 1 cup (160-240 mL) water, vegetable broth, or canned bean liquid
• Kosher salt or sea salt to taste
• Freshly cracked black pepper to taste
• 1 tablespoon fresh lime juice ((if you don’t have lime, sub lemon juice or half the amount of white vinegar or apple cider vinegar))
• 1 small handful of cilantro ((optional), chopped)
• 2 yellow onions, (thinly sliced)
• 1 1/2 tablespoons oil of choice
• Salt and pepper to taste
• Water, (as needed)