Yum, yum, and yum! These black bean taco-quesadillas are the perfect mashup! The filling is a mixture of walnuts, mushrooms, black beans, nutritional yeast, and spices. It’s packed with nutrients and is bursting with flavor. I used the full amount of chili powder and a medium salsa. I decided to make the chipotle crema, using only two chipotle peppers in adobo sauce (seeds removed). All together, I thought the tacos had just the right amount of spice. Don’t skip the lime pickled onions — so good! Add a little chopped romaine for extra crunch and guacamole to mellow out the spice. You won’t be disappointed!

Get the Recipe: Crispy Black Bean Tacos