Vegan Quesadillas with Tahini Sauce

I did a little experiment the other day with leftover corn tortillas and tahini sauce. I’m still perfecting this, but if you don’t mind that it’s a little messy, I bet you’ll love these vegan quesadillas!

First you need a good tahini sauce – Here’s One. For my veggies, I have sliced tomatoes and green onions.

I like to heat my tortillas in a skillet. They’re good with a little oil added, but it’s not necessary. You can easily make this on an oil-free day.

Once the tortillas are warmed, remove from heat. Add tahini cheez,

and toppings. You need to leave a little room between toppings so the tahini sauce can work as a delicious adhesive to keep both sides stuck together.

Toss it back in the pan and heat on both sides until you can see the tahini sauce thicken. Flip carefully!

You can see the tahini sauce is thicker around the edges…

and here. But…

when I cut them, the inside was still loose. You could maybe skip the first step of heating the tortillas before adding the toppings. I’m not sure if it will make a difference, but I’ll try it again soon mostly because I’d like to eat these again soon.
I also like to get my tortillas a little crispy, and that definitely makes it messier – it’s hard to bite threw and sloppy when you cut the quesadillas. But I think messy food is more fun to eat. Play around with it a little and lemme know which way you prefer.