1. Spread ½ cup of the beans on one half of a tortilla. Drizzle cheese sauce over the beans. Gently fold the other side of the tortilla over the beans and cheese. Repeat with the remaining tortillas.
2. Heat a large frying pan, preferably cast iron, over medium-heat. Place one to two (if they’ll both fit) quesadillas in the pan and cook for 3 to 4 minutes on each side, until golden and crispy. Transfer them to a plate and cover with aluminum foil to keep warm. Repeat with the remaining quesadillas. Serve immediately with salsa and/or guacamole.
To make these quesadillas come together in a snap, you can prepare the refried beans and/or the cheese sauce in advance. To ensure that this dish is soy-free, remember to use coconut aminos in the refried beans and chickpea miso in the cashew cheese sauce.