Monster Quesadilla

This was a beloved family recipe from our pre-plant-based days. It was always a huge hit, and we knew we couldn't leave it behind when we switched to eating the way we do now. So, we set out to adapt it, making it completely plant-based while still keeping all the delicious flavors that made it a family favorite. We also managed to cut the calories in half! It's animal-free, lighter, and just as satisfying as the original. Trust me, it's just as good as it ever was - if not better! PBwithJ

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350°F (175C) and prepare a baking sheet or large baking dish by lining it with a piece of parchment paper.

Step 2

Add the soft or silken tofu to a blender along with the garlic, nutritional yeast, apple cider vinegar, lemon juice, and salt. Blend until completely smooth, stopping to scrape the sides as needed. Pour the soft tofu mixture into a medium bowl. Crumble the firm tofu into the silken tofu mixture and mix to combine. It should resemble thick cottage cheese. Set aside.

Step 3

In a large bowl, mash the beans together and slowly add the salsa and spices, continuing to mash until it forms a creamy mixture-firm but spreadable. Start with less salsa and add as needed until you achieve a smooth consistency. Stir in the peppers. Set aside.

Step 4

Place Tortilla #1 on the baking sheet. Spread with 1/3 of the refried beans and 1/2 cup of salsa.

Step 5

Cover with Tortilla #2 and spread 1/3 of the cottage cheese mixture on top, followed by 1/3 of the drained spinach. Don't worry about getting the measurements perfect on each layer; it'll all balance out in the end. Repeat these steps until you place Tortilla #7 on top. Spread with the remaining salsa and drizzle with homemade Cheezy Sauce, or sprinkle with a plant-based cheese of your choice.

Step 6

Bake for 40-45 minutes, until heated through.

Step 7

Use a large serrated knife to cut into pie-shaped wedges to serve. If you wish, add slices of avocado and sprinkle with olives or pickled jalapeños. Stores in fridge well for up to a week. Reheat in microwave or air-fryer.