I love Mexican food, and my favorite dish is a really good cheese quesadilla. When I discovered I had a dairy intolerance and became vegan, I found giving up dairy cheese really challenging, and to this day, cheese remains the thing I miss the most about living plant-based.
So, I'm constantly looking for ways to replicate a cheezy experience, and I hit the jackpot when I created these vegan quesadillas for my next book. In the end, I decided not to include the recipe in the book, and share it here instead.
The secret to the awesome flavor is using broth, and a kick-ass blend of spices. I've used Massel liquid broth to infuse extra flavor in the bean cheeze, and I've sprinkled Massel seasoning granules and spices to boost the fajita blend.
Massel broth comes as concentrated liquid, bouillon cubes, travel 7's, and bouillon powder in vegetable, chicken, and beef flavors. All varieties are gluten-free, vegan (dairy-free and egg-free), preservative free, kosher, no trans fats, GMO-free, no added MSG, low carb, and salt reduced. Use the store locator to find out where you can get Massel in your local area.
The verdict I get on this bean-cheeze variation on traditional quesadillas: muy sabrosas! Between the seasoning on the fajitas and the cayenne in the bean cheeze, they pack a punch, too. Top with gobs of guac, pico, and sour cream, and blend up the margaritas—it’s party time!
*Disclaimer: I am an ambassador for Massel. But, my opinions are my own.