Vegan Buffalo Bean Quesadillas

These Buffalo Bean Quesadillas with Mexican Cheese Sauce are the best vegan quesadillas you’ll ever try! Buffalo flavored beans, Mexican cheese sauce, and a nice warm tortilla, is sure to hit the spot. These quesadillas were inspired by Rainbow Plant Life chickpea quesadillas, but this recipe is a multi bean instead of chickpeas. We also added our own spin to this recipe.

Best Vegan Quesadilla

For this Buffalo Bean Quesadillas recipe, we used pinto, black and white Cannellini beans. We’re still in quarantine and using up what’s left in our pantry. The quesadillas came out exceptionally with these varieties. With that said, don’t worry if you only have black beans or pinto or white beans on hand. This recipe will work with one type of bean as well.

Mashing the Buffalo Beans

For this recipe, the beans are to be mashed, but all the beans. It’s best to not mash them completely so some full beans are still intact. Alternatively, mash 2 cans of beans and then add 2 cans of the whole rinsed beans. This way the filling has more volume and texture.

Make a Quesadilla in a Pan

Crispy tortillas on quesadillas really give this dish the perfect touch. The best way to get your tortillas always golden crispy brown, is to spray the pan with some cooking spray while on medium low heat. No need to add too much. A light spray will do.

Next, you are going to want to assemble the quesadillas. The layers start with the tortilla, then move to the Mexican cashew cheese, followed by the buffalo beans, and finish with the second tortilla. Although you could assemble them ahead of time, you can also make them directly in the pan.

To make the quesadillas directly in the pan: Place the tortilla on the pan, spread the Mexican cheese, add the buffalo beans then add another tortilla on top.

At this point, using a smaller sauce pan, place the saucepan on the top of the quesadilla. This will allow the quesadilla to bind together, and better sear the bottom tortilla.

While making these quesadillas, we have tested different varieties of shells. Even though any kind of tortilla will be suitable, we found the white flour soft tortillas to make the best quesadillas. The flour tortillas tend to stick better together, while also searing nicely and crisping up.

If you tried one of our recipes or found our articles helpful, let us know in the comments below how it turned out!

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Peace,
Luna & Nate

Buffalo Bean Quesadillas w/ Mexican Cheese Sauce

Recipe by Cooking Up Vegan Course: Main EntreesCuisine: MexicanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Spicy buffalo style black bean quesadilla with creamy Mexican cashew cheese sauce.

Ingredients

• Mexican Cheese Sauce

• 1 1/2 Cup 1 1/2 Cashews, Soaked

• 1/2 Cup 1/2 Salsa

• 1/4 Cup 1/4 Nutritional Yeast

• 1/2 tsp 1/2 Smoked Paprika

• 1/2 tsp 1/2 Chili Powder

• 1 tsp 1 Cumin

• 1 tsp 1 Garlic Powder

• 4 Tbsp 4 Lime Juice

• 1/4 Cup 1/4 Water

• 1 tt 1 Salt

• Buffalo Sauce

• 1/2 Cup 1/2 Vegan Butter

• 1/2 Cup 1/2 Franks Buffalo Sauce

• 2 Tbsp 2 Sugar (cane)

• 1 Tbsp 1 Garlic Powder

• Beans

• 1 Medium 1 Onion, Diced

• 2 Cans 2 White Beans (strained and rinsed)

• 1 Can 1 Pinto Beans (strained and rinsed)

• 1 Can 1 Black Beans (strained and rinsed)

• 1 tt 1 Salt

• Tortillas

• 12 Medium 12 Tortillas (we used 6-8 inch soft)

• Garnish

• 1 Sprig 1 Cilantro (optional)

• 10 Each 10 Chives (optional)

Directions

• Mexican Cheese Sauce
• Combine all the Mexican Cheese Sauce ingredients in a high speed blender, and blend until smooth.
• Season to taste with salt.
• Buffalo Sauce
• Place hot sauce into a small pot with garlic powder and sugar.
• Heat and stir until combined.
• Slowly whisk in the vegan butter until a thick sauce forms.
• Beans
• Mash 1/2 of the beans with a fork or masher.
• Leave the other half whole for texture. Set aside.
• Sweat the onions in a large saute pan on low-medium heat for 4-6 minutes, or until soft and tender.
• Add the beans into the pan with the onions. Mix together and cook until hot.
• Add the buffalo sauce to the beans. Season to taste with salt.
• Quesadillas
• Pre-heat a saute pan or griddle to medium heat.
• Begin to assemble the quesadillas by placing one tortilla down add some of the mexican cashew cream, then the beans, then another tortilla.
• Spray the pan with non-stick spray, or oil to prevent sticking.
• Place the quesadilla into the pan and sear for 3-4 minutes each side, or until golden brown.
• Cut into 1/4ths and garnish with more cashew cream, buffalo sauce, cilantro, chives, etc.

Notes

• To make this recipe gluten free sub for gluten free tortillas
• Sometimes we used up to 16 tortillas, depends on their size

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