Easy 15-Minute Quesadillas with Pumpkin Cheese

Make the refried beans:

• Drain and rinse the 400g (14 oz) tin of kidney beans. Add to a frying pan on high heat and cook for 2 minutes. Add a pinch of salt, 1 tbsp tamari, and begin mashing the beans with a potato masher. The beans when mashed will thicken the mixture, so gradually add 70ml (¼ cup) of water while continuing to mash. Cook until the mixture forms a thick paste. Taste and adjust seasoning. Set aside.

Make the guacamole:

• Scoop out the flesh of the 2 avocados and dice them. Quarter the 10 cherry tomatoes and mix them with the avocado. Add 1 tsp ground cumin, juice of ½ lime, and a pinch of salt and pepper. Taste and adjust seasoning.

Make the pumpkin cheese:

• Add 100g (⅓ cup) of pumpkin purée, 3 tbsp vegetable oil, 2 tbsp nutritional yeast, 65ml (¼ cup) oat milk, 1 tsp salt, and juice of ½ lime into a blender. Blend until smooth. If the consistency is too thick, add more oat milk; if too thin, add more pumpkin purée. Taste and adjust seasoning to your preference.

Slice the smoked tofu:

• Slice the 200g (7 oz) block of smoked tofu into thin strips.

Assemble and cook the quesadillas:

• Heat a clean frying pan over medium heat. Place a tortilla in the pan, spread 2 tbsp of the pumpkin cheese across the tortilla, and then layer with some refried beans, guacamole, and smoked tofu slices on one half. Fold the tortilla over and cook on both sides until golden brown. Repeat with the remaining tortillas and fillings.

Enjoy your delicious autumn-inspired quesadillas!