Vegan Black Bean "Cheese" Quesadilla with Truffle Guacamole

To make the quesadilla: Spread vegan mozzarella cheese, black beans, and taco seasoning evenly over coconut flour tortillas. Heat olive oil in a pan over medium heat. Place the prepared quesadilla in the hot pan, cover, and cook for a few minutes on each side until the tortillas are golden and the cheese is melted.

To make the truffle guacamole: Add ripe avocados to a bowl and toss them with lemon juice. Add truffle salt and mash until smooth or to your desired chunky consistency. Fold in the chopped cilantro, finely chopped red onion, and finely chopped jalapeño.

Serve the hot quesadillas topped with generous dollops of truffle guacamole, fresh cherry tomatoes, extra cilantro, and a drizzle of habanero hot sauce.