Make the Smoky Cashew Cheese, Refried Beans, and Sautéed Onions.
Assemble the quesadillas using the Folded Method. Spread a bit of the cheese onto only one half of a tortilla. Top with a bit of the beans and onions on the same side (don’t overfill). Fold the side without the toppings over into a half-moon shape.
If using this method, you can either pan-fry the quesadillas or bake them.
Or, assemble the quesadillas using the Stacked Method. Spread a generous layer of the cheese onto one tortilla. Arrange some of the refried beans and the sautéed onions on top. Place another tortilla on top to cover.
To pan-fry the quesadillas (either stacked or folded), lightly grease a large skillet with a bit of oil (not too much) and place over medium heat. Once hot, add the prepared quesadilla to the skillet. Place a smaller skillet on top of the quesadilla so that it presses down on the quesadilla, resulting in a nice crispy exterior.
Cook the quesadillas for 2-3 minutes, then flip and cook another 1-2 minutes, or until both sides are crispy and nicely browned. Repeat with the remaining cheese, beans, onions, and tortillas.
To bake folded quesadillas, preheat the oven to 425°F/218°C. Brush a baking sheet with a bit of oil. Add the folded quesadilla and brush a tiny bit of oil on the top side. Bake for 8 minutes, then carefully flip and bake for 6-8 minutes more.