Here’s a tasty and easy recipe for Buffalo Chickpea Quesadillas! These quesadillas are filled with spicy buffalo chickpeas, creamy vegan cheese, and fresh veggies, all melted together in a crispy tortilla. It’s a perfect meal for lunch or dinner!
Yield: 4 Servings
Ingredients:
For the Buffalo Chickpeas:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1/3 cup buffalo sauce (store-bought or homemade)
- 3-4 tablespoons vegan butter (melted)
- 1 teaspoon granulated white or brown sugar
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground cayenne pepper (optional)
- Salt and pepper, to taste
For the Quesadilla Filling:
- 4 large flour tortillas (or gluten-free tortillas)
- 1 cup vegan shredded cheese (cheddar, mozzarella, or your preferred variety)
- 1/4 cup red onion, thinly sliced
- 1/4 cup bell pepper, thinly sliced
- 1/4 cup spinach (optional, for added greens)
- 1/2 avocado, sliced (optional, for garnish)
- Fresh cilantro (optional, for garnish)
For the Vegan Sour Cream (optional):
- 1/4 cup vegan sour cream
- 1 tablespoon lime juice
- Pinch of salt
Instructions:
1. Prepare the Buffalo Chickpeas:
- In a medium pan, heat the olive oil over medium heat. Add the chickpeas to the pan and lightly mash them with a fork or potato masher. You can mash some chickpeas completely and leave others partially mashed for a chunkier texture.
- Add the buffalo sauce, vegan butter, garlic powder, sugar, cayenne pepper (optional) and a pinch of salt and pepper. Stir to combine and cook for 5-7 minutes, letting the chickpeas absorb the flavors and heat through. Remove from heat and set aside.
2. Prepare the Vegan Sour Cream (optional):
- In a small bowl, combine the vegan sour cream, lime juice, and a pinch of salt. Stir well and set aside.
3. Assemble the Quesadillas:
- Heat a non-stick skillet or griddle over medium heat. While the skillet heats up, lay a tortilla flat on a clean surface.
- Sprinkle a layer of vegan shredded cheese on half of the tortilla, then spoon a generous portion of the buffalo chickpea mixture on top of the cheese. If using, add some sliced red onion, bell pepper, and spinach.
- Fold the tortilla in half to close the quesadilla.
4. Cook the Quesadillas:
- Place the folded quesadilla in the hot skillet. Cook for 2-4 minutes on each side, pressing gently with a spatula to help the cheese melt and the tortilla crisp up. Flip carefully, making sure the quesadilla is golden brown on both sides and the cheese is melted inside.
- Repeat with the remaining tortillas and filling.
5. Serve:
- Once the quesadillas are cooked, slice them into wedges and serve with a dollop of vegan sour cream, fresh cilantro, and avocado slices (if desired). You can also drizzle with extra buffalo sauce for more heat!
Tips:
- Customize the Filling: You can add more veggies, such as corn, zucchini, or tomatoes, to make the quesadilla heartier. Feel free to use any variety of vegan cheese that melts well.
- Make it Spicier: If you like your quesadillas extra spicy, add some chopped jalapeños or drizzle more buffalo sauce inside.
- Leftovers: Leftover buffalo chickpea mixture can be stored in the fridge for up to 3 days. You can reheat it and use it for wraps, salads, or as a dip.
These Vegan Buffalo Chickpea Quesadillas are flavorful, spicy, and creamy, with the perfect balance of textures. The crispy tortilla, melted vegan cheese, and buffalo chickpeas will leave you craving more!
