Mexican‑Style Veggie Quesadilla with Oat Milk Cheese Sauce

Ingredients

• 2 pieces large flour tortillas
• 1/2 cup red bell pepper
• 1/2 cup yellow onion
• 1/2 cup oat milk
• 3 tablespoons nutritional yeast
• 2 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. 1

   Heat 1/2 tablespoon of olive oil in a skillet over medium heat; add the sliced bell pepper and onion, season with cumin, salt, and black pepper, and sauté for 4‑5 minutes until softened.

2. 2

   While the vegetables cook, whisk together oat milk, nutritional yeast, flour, and a pinch of salt in a small saucepan; cook over low heat, stirring constantly, until the sauce thickens (about 3 minutes) and becomes creamy.

3. 3

   Place one tortilla in the skillet, spread the sautéed vegetables over half, drizzle the oat‑milk cheese sauce on top, then fold the tortilla over; cook 2‑3 minutes per side until golden and the sauce is melted.

4. 4

   Remove the quesadilla, let it rest for 1 minute, then cut into wedges and serve.