Buffalo Black Bean Roasted Veggie Quesadillas
Ingredients
Buffalo sauce
- 1/2 cup hot sauce
- 3 tbsp refined coconut oil
- 1 tbsp coconut sugar
- 2 tsp apple cider vinegar
- 1/2 tsp 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
Spread the 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. Set aside.
In a large bowl, combine the green onions, black beans, roasted veggies, and 1/4 cup buffalo sauce. The leftover sauce will be for dipping.
On half of the tortilla, in layers, add shredded cheese, 1/4 cup filling, 1 tablespoon blue cheese dressing, and more cheese. Fold over the empty side of the tortilla onto the layers 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 to the other side and cook for another 2-3 minutes. Repeat for all quesadillas. Cut them and serve with the leftover buffalo sauce for dipping.
