Buffalo Black Bean Roasted Veggie Quesadillas
Ingredients
Buffalo sauce
- 1/2 cup hot sauce
- 3 tbl vegan butter
- 1 tbl sugar (I 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
- salt and pepper
- 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
Preparation
In a mixing bowl, add corn and cauliflower rice, drizzle with oil and add spices then spread on a parchment-lined baking sheet, season with salt and pepper, and bake at 400°F for 20 minutes, shaking the pan halfway through
While veggies are roasting, make buffalo sauce by whisking together all ingredients until butter 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 for dipping
To make the quesadillas: on half of the tortilla, layer shredded cheese, 1/3 cup filling, 1 tablespoon blue cheese dressing, and top with more cheese then fold over the empty side onto the layers and press down with a spatula to seal
On a nonstick pan over medium heat, cook quesadilla until bottom is golden and crisp, about 3 minutes, then flip and cook the other side for another 2-3 minutes and repeat for all, serve with leftover buffalo sauce and more vegan blue cheese for dipping
Notes
Vegan blue cheese dressing can be substituted with vegan ranch dressing
