Nuts are a great source of healthy fats and are the perfect rich, creamy base for my quesadillas. I blend up cashews with spice and citrus and add black beans, cilantro and scallion to create a toasty and delicious snack or light lunch. Don't forget the guac and salsa!

Serves 4

• 1/2 cup boiling water
• 1 cup raw cashews
• 2 tablespoons fresh squeezed lemon juice
• 1 teaspoon smoked paprika
• 1 tablespoon garlic powder
• 1 teaspoon turmeric
• 1 teaspoon sea salt
• pinch of cayenne pepper
• 8 corn tortillas
• 1 can no salt added black beans, drained and rinsed
• 1 cup chopped scallions
• 1/2 cup chopped fresh cilantro
• guacamole and fresh salsa on the side

1. Pour boiling water over raw cashews in a small bowl and let soak for 1-4 hours. After cashews have soaked combine soaking liquid, cashews, lemon juice, smoked paprika, garlic powder, turmeric, sea salt, and cayenne in a blender or food processor and process until smooth. (Add more water if necessary to create a smoother sauce.) On 4 corn tortillas, spread 2-3 tablespoons of cashew cheese mixture. Sprinkle 2-3 tablespoons black beans atop cashew cheese and then top beans with cilantro and scallion. Cover each cashewed-and-blackbeaned tortilla with another tortilla and press down lightly to create four quesadillas.
2. Place one quesadilla in a nonstick pan over medium-high heat. Cook until lightly brown. Flip. Cook another 2-3 minutes. Keep cooked quesadilla warm in a 200 degree oven. Continue cooking rest of quesadillas. Cut quesadillas into quarters. Serve with guacamole and salsa on side.