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Soak the cashews in boiling water for 30 minutes. Drain and add to a small blender along with the chipotle sauce, nutritional yeast, and soy milk. Blend until smooth to make the Cashew Queso Dip.
In a pan on medium heat, add the olive oil and the onion. Cook for 3 to 5 minutes until the onion is softened.
Add the bell pepper, cook for a further 2 minutes. Then add the spices (cumin, paprika, ground coriander, oregano, and salt), corn, and black beans. Stir well and cook for a further 2 to 3 minutes.
Spread some cashew queso on half of a tortilla, then add some of the black bean mixture and top with spinach. Fold in half.
Transfer to a pan heated on medium to low heat. You can brush a bit of olive oil if needed. Cook until the tortilla is golden (2 to 3 minutes), then flip and cook the other side.
Repeat the process with the remaining tortillas and filling. Serve the quesadillas with your favorite toppings.