Vegan King Oyster Mushroom Quesadillas Ⓥ

INGREDIENTS:

• 3 king oyster mushrooms, shredded
• 1 red onion, diced
• 1 bell pepper, diced
• 5 garlic cloves, minced
• 2 tbsp tamari
• 1 tbsp sesame oil
• 1 tbsp agave
• 1/2 tsp liquid smoke
• 2 tbsp taco seasoning
• 1 tbsp nutritional yeast
• 1/2 tsp salt
• 1/4 tsp pepper
• 1-2 cups vegan cheddar cheese shreds
• 1 cup of black beans, drained, rinsed & mashed
• 1/2 cup of salsa
• 4 large tortillas
• Optional toppings, guacamole & vegan sour cream

METHOD:

• Preheat the oven to 350F & prepare your veggies. Shred the mushrooms, you can use your hands or a fork. Dice the pepper & onion & mince the garlic cloves. Add them to a bowl with the tamari, sesame oil, agave, liquid smoke, taco seasoning, nutritional yeast, salt & pepper & mix well. Let it sit for at least 5 minutes to marinate.
• Add the mushroom mixture to a sheet pan lined with parchment paper & bake for 20 minutes, shaking the pan half way.
• Drain, rinse & mash the black beans & salsa.
• Use a large pan, spray with cooking spray and assemble your quesadillas.
• Layer a tortilla, half of the black bean/salsa mixture, half of the vegan shredded cheddar cheese & half of the cooked mushroom mixture, then layer with the other tortilla. Makes 2 large quesadillas.
• Cook for a couple of minutes on low-medium heat per side. I use a little bit of cooking spray on the outside & heat in a cast iron skillet placing another heavy pot on top while it cooks.
• Serve with guacamole & vegan sour cream.