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Recipe: Vegan Black Bean and Jalapeño Quesadillas made with Daiya Cheddar-Style Shreds

I’m trying something a little different for this blog post. I’m a firm believer that you are what you eat, which is why when I do cook, I like to make dishes that are as nutritious as they are delicious. With that being said, I don’t cook nearly as much as I would like to. I guess on some level I’m hoping that holding myself accountable to sharing on this blog will motivate me to cook more frequently. I strive to live a healthy lifestyle, and thus you may find that most of my recipes are made with alternative ingredients which fore-go dairy, animal protein, added sugars, and salt. The star of tonight’s recipe is Daiya Cheddar-Style Shreds.
I discovered this product when I first tried ‘the vegan thing.’ What I love about Daiya is that they offer a totally dairy-free cheese alternative that actually tastes great! Since I’ve been lactose-intolerant since childhood, I try to limit my dairy consumption– easier said than done when you’re a cheese lover like myself. The great thing about this product is that the texture is not all that different from real cheese. With Daiya, you can still achieve the same gooey and melty texture you love about cheese without upsetting a lactose-intolerant stomach. They also offer Mozzarella and Pepperjack Shreds as well as an array of other dairy alternative products, but the cheddar shreds are still my favorite.


A favorite vegan choice: the delicious avocado! Not too ripe.

A delicious avocado! Not too ripe.

  • 2 tbsp coconut oil/extra-virgin olive oil
  • 1 jalapeno, chopped
  • 1 red onion, diced
  • 1 avocado, sliced
  • 1 can of black beans
  • 1 bag of Daiya cheddar style shreds
  • 2 whole wheat tortillas


Fresh jalapeños, red onions, and spices sizzling in a frying pan.

Toss your chopped jalapeños, onions, and spices in coconut oil/EVOO skillet and simmer on low heat, stirring occasionally.

Black beans in a clear blender, before and after.

While the vegetables are cooking, you can drain and blend the black beans in a blender until they become a smooth paste.

Tortilla with black bean paste in a frying pan.

In another larger skillet, add coconut oil/EVOO to the pan before laying 1 tortilla flat and turning to low heat. Spread black bean paste in a thin and even layer.

Tortilla with black bean paste and Daiya vegan cheddar-style shreds in a frying pan.

Now you should add the Daiya cheddar style shreds. It’s important for the cheese to be thoughtfully layered… Since cheese and cheese-like products are sticky and gooey when melted, layering them between other layers can help hold the quesadilla together.

Tortilla with black bean paste, Daiya cheddar-style vegan shreds, red onions, and jalapeños in a frying pan.

By now, your vegetables should be nicely simmered. Add jalapeños and onions to the quesadilla to your liking.

Vegan quesadilla cooking in a pan with a thumbs-up!

Now you can add another tortilla to the top, turn the heat up to medium-high, and press down with a spatula. Flipping this thing can be tricky, so make sure you press down on it and ensure the cheese is thoroughly melted before attempting.

Vegan black bean and jalapeño quesadilla finished and topped with sriracha and avocado slices.

After this step, you can add another tortilla to the top, turn the heat up to medium-high, and press down with a spatula.  Cook till brown on both sides and cheese is fully melted, cut into quarters and top with avocado slices and sriracha.

Vegan black bean and jalapeño quesadilla with a piece taken out.

And there you have it: Vegan, high-quality plant protein, and super easy to make. This is also great re-heated so don’t feel pressured to eat it all at once. Enjoy!

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