Gluten free, dairy free, vegan quesadillas, with raw sour cream and raw vegan "cheesy" nacho dip

Often Sometimes I try to put dinner together and fail miserably. Here's the thing: if I know it's super healthy, I eat it. While I'm pleased if it turns out to be yummy, I will still eat it if it's not. My children on the other hand, require much more coaxing. Here is a peek at our recent Quesadilla night, which I was sure would bomb, but ended up being delicious!

Here's the recipe:

Gluten and dairy free vegan quesadillas!

1- Chop and lightly steam whatever VEGGIES you have on hand (we did RED PEPPER and BROCCOLI). 

2- While they're steaming/cooling, make the tortilla spread (kids are eating whole wheat but I had brown rice for the gluten free version). Grind the following in your blender:

1 can BLACK BEANS (try Eden organics with no salt added)

drizzle of OLIVE OIL (whatever you need to get it smooth)

pinch of CHILI POWDER

pinch of SALT (to taste)

3- Make a little assembly line where you smooth on the black bean "butter" to each TORTILLA, and scoop some veggies onto each one then close. Put each enchilada on parchment paper on a heavy baking tray. Put another sheet of parchment paper on top of the tray and put another tray on top. If your trays aren't very heavy, you may want to add a glass baking dish or something else to weigh it down.  Bake at 400 until you can start to smell them browning. This may take 15 or more minutes. Then uncover for the final "crisping up".

PS- for anyone not familiar with parchment paper, you cannot sub in wax paper. If you don't have any, use foil, but get parchment paper. Anything that goes in your oven can go on it and will never stick!

4- While those are baking, you might consider making either one of the following (or both!) for dipping:
Raw sour cream
In a blender or food processor, grind the following:
1 cup RAW SUNFLOWER SEEDS
1 cup WATER
juice of 1/2 LEMON
1 tsp SALT
1 tsp ONION POWDER

Raw vegan "nacho cheese" dip
Averie's "Spicy Doritos" Cheezy Dip 
1/3 C SUNFLOWER SEEDS
1/2 C HEMP SEEDS (if you don't have these, use Cashews, all Sunflower Seeds, or try Sesame Seeds. Mix & Match your seeds as necessary)
1/4 C NUTRITIONAL YEAST
1/2 of a RED PEPPER
3 Tbsp LEMON JUICE 1/2 Tsp SALT (or to taste)
1/2 Tsp CHILI POWDER (add more to taste if desired)
1/8 Tsp CAYENNE (add more to taste if desired)

Once you put all that together, here's what it looks like (terrible photo but you get the idea- I also served it with salsa verde). The key to getting it to all "stick" without the cheese seems to be the sandwiching while it's cooking. Bon appetit!

Gluten free, dairy free, vegan quesadillas, with raw sour cream and raw vegan "cheesy" nacho dip