While the they are cooking, add all ingredients for the vegan queso cheese into a blender and mix on high until you have a creamy sauce. Pour queso dip into a container.
Take the onions + peppers off the pan and add 1 tbsp avocado oil.
Once the oil is heated, add a tortilla and add the mashed beans (keep enough room on the ends for the cheese to go). Then layer on the greens followed by the onions + peppers. Finally, top off the quesadilla by drizzling the cheese over the other ingredients and making sure to add more cheese towards the ends of the tortilla so the quesadilla melts together. Cover with the other tortilla and put a pot lid on top to press down. Cook for about 2 to 3 minutes.
While the quesadilla is cooking, rinse out the blender and make the vegan sour cream.
Flip the quesadilla carefully with a spatula and place on the lid back on top and cook for another 2 to 3 minutes.
Slice into 4, drizzle with sour cream and serve with guacamole. Enjoy!
Recipe by at https://www.littleadaptsbyjax.com/veggie-quesadilla-gf-df-v/