Vegan Buffalo Black Bean Roasted Veggie Quesadillas
Ingredients
Buffalo sauce
- 1/2 cup hot sauce
- 3 tbsp vegan butter
- 1 tbsp sugar (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 and drained)
- 4 green onions (finely chopped)
- 1/4 cup vegan blue cheese dressing (or vegan ranch dressing)
- 2 cups shredded vegan cheese
- 6 (8-inch) flour tortillas
Preparation
In a mixing bowl, add corn and cauliflower rice, drizzle with oil and add spices. Then spread the corn and cauliflower rice 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 the veggies are roasting, make the buffalo sauce by whisking together all ingredients until the 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 leftover sauce will be 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. Fold over the empty side onto the layers and press down with a spatula 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 another 2-3 minutes. Repeat for all quesadillas. Serve with the leftover buffalo sauce and more vegan blue cheese for dipping. Enjoy!
