Buffalo Bean Quesadillas w/ Mexican Cheese Sauce
These Buffalo Bean Quesadillas with Mexican Cheese Sauce are the best vegan quesadillas you’ll ever try! Buffalo flavored beans, Mexican cheese sauce, a warm tortilla, will hit the spot. These quesadillas were inspired by Rainbow Plant Life chickpea quesadillas, but this recipe uses beans instead of chickpeas. We also added our own spin to this recipe. We personally find beans to have a better texture and flavor for these quesadillas.
The best vegan quesadilla recipe
For this Buffalo Bean Quesadillas recipe, we used pinto, black and white Cannelloni beans. We’re still in quarantine and using up whats left in our pantry. The quesadillas came out exceptionally with these varieties. With that said, if you only have black beans or pinto or white beans on hand this recipe can work with one type of bean as well.
Quick Tips to Making Buffalo Bean Quesadillas
Mashing the buffalo beans for the quesadillas
For this recipe, the beans are to be mashed, but not completely. Its best to either not mash them completely so a couple full beans are still intact. Or simply mash 2 cans of beans. Then add 2 cans of the whole beans. This way the filling has body and its not like eating a buffalo bean hummus.
How to 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 finished with the second tortilla. Although you can assemble them ahead of time, you may 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 sauce pan 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.
NOTE: The length of cooking to reach the golden brown crisp will vary depending on if the type of tortilla used.
If you’re looking for more delicious entree ideas be sure to check out these delicious vegan diner ideas here:
Buffalo Bean Quesadillas and Mexican Cheese Sauce
- Saute Pans
- Measuring cups
- Measuring spoons
Mexican Cheese Sauce
- 1 1/2 Cup Cashews, Soaked
- 1/2 Cup Salsa
- 1/4 Cup Nutritioanl Yeast
- 1/2 tsp Smoked Paprika
- 1/2 tsp Chili Powder
- 1 tsp Cumin
- 1 tsp Garlic Powder
- 4 Tbsp Lime Juice
- 1/4 Cup Water
- tt Salt
- 1/2 Cup Vegan Butter
- 1/2 Cup Franks Buffalo Sauce
- 2 Tbsp Sugar, Cane
- 1 Tbsp Garlic Powder
- 1 Each Onion, Diced
- 2 Cans White Beans Strained and rinsed
- 1 Can Pinto Beans Strained and rinsed
- 1 Can Black Beans Strained and rinsed
- tt Salt
- 12-16 Each Tortillas (we used 6-8 inch soft)
- Cilantro Optional
- Chives Optional
Mexican Cheese Sauce
- Blend all ingrediants in a high speed blender. Season to taste with salt.
- 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.
- 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.
- Pre heat a saute pan or griddle to medium heat. Begin to asseble 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 1/4s and granish with more cashew cream, buffalo sauce, cilantro, chives, etc.