If using Cashew Sour Cream, make that first and set aside. Prep the avocado and cherry tomatoes but chunking and dicing and placing them in small bowls. In a separate bowl add the organic refried black beans. Set aside.
Have the avocado, tomatoes, vegan cheese or Cashew Sour Cream and refried black beans all lined up in bowls by your burner. Have a cooling rack nearby as well.
Start by spreading a thin layer of the black beans on half of one tortilla; top it with a sprinkle of avocado, tomato and vegan cheese. If using Cashew Sour Cream, spread a thin layer of that on the opposite side of the tortilla. Be careful not to add too much filling as this will make the quesadilla very big and difficult to flip.
*While you are waiting for this quesadilla to brown, you can start prepping the second quesadilla.