Place the mochi in a pan with 50ml (just under ¼ cup) water and cook on a low heat for about 5 minutes or so until mochi has melted and become sticky – until soft enough to stick gently pierce with a fork
Add the white beans and continue to cook for a couple of minutes until heated through
Turn off heat and add nutritional yeast, miso, vinegar, salt + pepper
Use either a blender, food processor or hand-held stick blender (this is the easiest option as you can just do it in the same saucepan) and whizz until completely smooth
For the quesadillas:
Heat up oil in a frying pan
Once hot, add the onion and fry for 10 minutes until softened and slightly caramelised
Add paprika and cumin and fry for about a minute, until fragrant
Add red pepper and fry for a further few minutes – I prefer mine slightly crunchy, but cook for as long or as little as you like
Place tortillas in frying pan on medium heat and heat each side for about a minute, until warmed
Spread half of the cheese and cooked vegetables across one tortilla and place another on top
Cut up tortillas into slices and serve with suggested toppings