• In a skillet, heat the olive oil over medium-high heat. Add the diced red and green bell peppers, red onion, and jalapeño (if using) to the skillet and cook for 5-7 minutes, until the vegetables are tender.
• Add the black beans to the skillet, along with the cumin, chili powder, salt, and pepper. Stir well and cook for another 2-3 minutes until the beans are heated.
• Preheat a large skillet with a teaspoon of olive oil. Add one tortilla to the pan.
• Spread an even layer of the bean and vegetable mixture over the tortilla, leaving a small border around the edges. Sprinkle the vegan shredded cheese on the bean mixture (or spread vegan cheese sauce)
• Place another tortilla on top, pressing down gently.
• Cook the quesadilla for 3-4 minutes on each side over medium heat or until the cheese is melted and the tortillas are crispy. Repeat with the remaining tortillas, bean mixture, and cheese.
• Allow the quesadillas to rest for a few minutes. Cut each quesadilla into quarters. Serve with guacamole and salsa.

For Homemade Cheese Sauce (Instead of Store-Bought)

• Bring 4 cups of water to a boil in a saucepan. Add cashews. Reduce heat to a simmer. Simmer for 10 minutes or until cashews have softened and plumped.
• Drain the cashews. Add the drained cashews, vegetable stock, nutritional yeast, spices, and lemon juice to a high-speed blender. Secure the lid. Blend until smooth and creamy, starting at the lowest speed and slowly increasing to the highest speed.
• Transfer to a small saucepan. Bring to a bubbling boil, whisking constantly until it thickens, about 2 minutes. Remove from the heat. Spread over the tortillas.