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Serves 4 

523 calories 

55g carbohydrates 

16g protein

26g fats



100g Cashew nuts

15g Nutritional Yeast

1 tbsp. of tomato paste

2 tsp. of chilli powder

1/2 tsp. of cumin

1 tsp. of salt

1/2 tsp. of black pepper

1-2 tbsp. of warm water

1 tbsp. of olive oil

1 red onion, diced

3 cloves of garlic, minced

1 red pepper, diced

1 red chilli, finely diced

400g / 1 can of black beans

4 tortilla wraps

30g of coconut mozzarella or cheese alternative

1 medium avocado 

1/4 lime, juiced


1. In a blender cup, blitz the cashews for several minutes.

2. Add the nutritional yeast, tomato paste, 1 tsp. of the chilli powder, cumin, 1/2 a tsp. of the salt and the black pepper before adding in small amounts of the water and blending to a paste.

3. In a hot pan on medium heat with the oil, add the red onion, garlic, red pepper, red chilli and drained black beans and cover with a lid, cooking for 8-10 minutes.

4. Next, in a separate frying pan on medium heat, add each tortilla one at a time and half fill with the cheese paste, bean and vegetable mix and a sprinkle of the coconut cheese alternative.

5. Fold the wrap half over and cook on each side for 3-5 minutes or until the tortilla has lightly crisped.

6. Make the guacamole by mashing the avocado and stirring in the lime juice and remaining 1/2 tsp. of the salt. 

7. Assemble your plate by quartering the wraps and serving the quesadillas with a generous dollop of zesty guacamole and an optional sprinkle of freshly chopped coriander leaf.

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