Buffalo Black Bean and Roasted Veggie Quesadillas
Ingredients
Buffalo sauce
- 1/2 cup hot sauce
- 3 tablespoons refined coconut oil
- 1 tablespoon sugar (coconut sugar used)
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon oregano
Filling
- 1 cup frozen corn
- 1 cup frozen cauliflower rice
- 1 can black beans
- 2 green onions
- 1/4 cup vegan blue cheese
- 2 cups shredded vegan cheese
- 8 (8-inch) flour tortillas
Preparation
Combine all buffalo sauce ingredients in a bowl and mix well; heat gently if needed to melt oil
Preheat oven to 425°F and roast corn and cauliflower rice on a baking sheet for 20-25 minutes until golden and tender
Rinse and drain black beans, finely chop green onions, and mix all filling ingredients together in a bowl, adding buffalo sauce to taste
Spoon filling onto one half of each tortilla, fold over, and press gently to assemble quesadillas
Cook quesadillas in a skillet over medium heat with oil until golden brown and cheese melts, about 2-3 minutes per side
