Buffalo Black Bean and Roasted Veggie Quesadillas
Ingredients
Buffalo sauce
- 1/2 cup hot sauce
- 3 tablespoons refined coconut oil
- 1 tablespoon sugar (coconut)
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon oregano
Filling
- 1 cup frozen corn
- 1 cup frozen cauliflower rice
- 1 can black beans rinsed and drained
- 2 green onions finely chopped
- 1/4 cup vegan blue cheese
- 2 cups shredded vegan cheese
- 8 flour tortillas (8-inch)
Preparation
Spread corn and cauliflower rice on a parchment-lined baking sheet, season with salt and pepper as desired, and bake at 400°F for 20 minutes, shaking the pan halfway through
While the veggies are roasting, make the buffalo sauce by whisking together all ingredients until the oil has melted and well combined over low heat, then set aside
In a large bowl, combine green onions, black beans, roasted veggies, and 1/4 cup buffalo sauce, with the leftover sauce reserved for dipping
To make the quesadillas, on half of the tortilla, in layers add shredded cheese, 1/4 cup filling, 1 tablespoon blue cheese dressing, and more cheese, then fold over the empty side and press down to seal
On a nonstick pan over medium heat, cook the quesadilla until the bottom is golden and crisp, about 3 minutes, then flip and cook the other side for another 2-3 minutes, and repeat for all quesadillas
Cut the quesadillas and serve with the leftover buffalo sauce for dipping
