With fresh Smashed ‘Buttah Beans in the fridge following a trip to the farmer’s market, some of my new homemade goat cheese on hand for another purpose, some freshly made Smoky Nooch-Roasted Pepitas, AND some south’ren salsa that came as a gift, the creation of this super easy quesadilla was all but inevitable.

Yield: 1 serving (easily multiplies)

1/2 teaspoon vegan butter  (I use Earth Balance)

1-6 to 8-inch whole wheat or flour tortilla

1/4 cup smashed butter beans (I whip cooked butter beans with vegan butter, fresh minced sage, and sea salt and pepper to taste)

1/4 cup + 2 teaspoons Vegan Goat “Cheese” (recipe follows)

1 tablespoon salsa, prepared or homemade  (for this recipe I like a southern-inspired variety like Georgia Peach and Vidalia Onion)

2 teaspoons Smoky Nooch-Roasted Pepitas

Garnish: fresh sage sprig

To make each quesadilla, melt 1/2 tablespoon vegan butter in a cast iron skillet over medium high.  Spread half of  tortilla first with 1/4 cup goat cheese then with butter beans.  Fold in half and saute 2 minutes on each side or until golden brown.  Top with remaining 2 teaspoons of goat cheese, salsa, and pepitas.  Garnish with a sprig of fresh sage and serve immediately.  (Note: you may top with 2 teaspoons of vegan sour cream if you prefer.)

Vegan Goat Cheese

14 ounces extra firm tofu

2 tablespoons light miso

2 tablespoons beer

2 tablespoons nutritional yeast

Optional: 1/8 teaspoon garlic powder

Sea salt to taste

Process all ingredients in the bowl of a food processor until completely combined and creamy-stiff.  Chill, covered, in refrigerator until read to use/serve.  (When serving as an appetizer, may be formed into balls or logs and rolled in finely chopped cashews or parsley.)