Easy Quesadillas

• 2 cups cooked chickpeas
• 3 tablespoons nutritional yeast
• 2 cloves garlic
• 2 tablespoons tahini
• 2 tablespoons white wine vinegar
• 2 tablespoons light miso
• 1 tablespoon liquid aminos
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon dried mustard Twenty 10-inch whole-wheat tortillas
• 1 to 2 jars of your favorite salsa
• 1 can vegan, oil-free, refried beans (I use La Preferida brand black beans)
• 2 bunches scallions, chopped
• Additional salsa and guacamole for topping

1. 1. Combine the chickpeas, nutritional yeast, garlic, tahini, vinegar, miso, soy sauce, onion powder, cumin, salt, paprika, and mustard in the bowl of a food processor fitted with the "S" blade. Pulse until the ingredients become a smooth paste. You may have to scrape the sides down. Set aside. This is the "cheese."
2. 2. Heat a large skillet over medium-high heat.
3. 3. Spread a thin layer of the "cheese" on one tortilla. Top with a thin layer of refried beans, spread with a few spoonfuls of salsa, and sprinkle with scallions.
4. 4. Top with a second tortilla and gently place in the heated skillet. Dry-fry for 3 to 5 minutes, until the tortilla is crispy and starting to brown on the bottom. Flip and cook the other side until crisp and browned.
5. 5. Remove from the skillet and slice into wedges.
6. 6. Repeat with the remaining tortillas.
7. 7. Serve hot, topped with additional salsa or guacamole.

chickpeas, nutritional yeast, garlic, tahini, white wine vinegar, light miso, liquid aminos, onion powder, cumin, salt, paprika, tortillas, favorite salsa, vegan, bunches scallions, salsa

Taken from www.epicurious.com/recipes/member/views/easy-quesadillas-50169613 (may not work)