Buffalo Black Bean & Roasted Veggie Quesadillas are a fiery twist on the traditional favorite, blending spicy buffalo sauce with hearty black beans and flavorful roasted vegetables. Each crispy tortilla envelops a mouthwatering medley of textures and tastes, from the creamy beans to the charred veggies, all infused with a kick of heat. These quesadillas are a flavorful fusion of Southwest and Buffalo flavors, perfect for a satisfying meal bursting with bold and zesty flavors.
Ingredients:
Buffalo Sauce:
- 1/2 cup hot sauce
- 3 tbl vegan butter
- 1 tbl sugar (Used coconut)
- 2 tsp apple cider vinegar
Filling:
- 1 cup frozen corn thawed
- 1 cup raw cauliflower rice
- 1/2 tsp oregano
- 1/4 tsp cumin, s/p
- 1 can black beans rinsed & drained
- 4 green onions finely chopped
- 1/4 cup vegan blue cheese dressing (sub vegan ranch dressing)
- 2 cups shredded vegan cheese
- 6 ct (8 in)flour tortillas.
Instructions:
- In a mixing bowl, add corn & cauli rice, drizzle with oil & add spices.
- Spread corn & cauliflower rice on parchment lined baking sheet season with salt/ pepper, bake at 400 F for 20 min shaking pan half way through
- While veggies are roasting, make buffalo sauce, whisk together all ingredients until butter has melted and well combined over low heat. Set aside
- In a large bowl combine green onions, black beans, roasted veggies, and 1/4 cup buffalo sauce (the left over sauce will be for dipping)
- Time to make the quesadillas: On 1/2 Of the tortilla, layer shredded cheese, 1/3 Cup filling, 1 tbl blue cheese dressing, & top with more cheese, fold over the the empty side onto the layers, press down with spatula to seal
- On a nonstick pan over medium heat, cook quesadilla until bottom is golden & crisp about 3 min, then flip to the other side, cook another 2-3 min . Repeat. You should have about 6 quesadillas.
- Serve with the left over buffalo sauce & more vegan blue cheese for dipping.
