Vegan Buffalo Chickpea Queasadillas
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5
Vegan Buffalo Chickpea Queasadillas
Description
This recipe for Vegan Buffalo Chickpea Quesadillas features two main components: a creamy Mexican cheese sauce made by blending soaked cashews with vegan yogurt, salsa, and spices, and a buffalo chickpea filling. The filling is created by melting vegan butter with hot sauce and seasonings, then cooking diced onions and garlic before adding roughly mashed chickpeas. These combine to deliver a spicy, textured filling with a balance of heat and savory flavor.
The quesadillas are assembled by spreading the cheese sauce and buffalo chickpea mixture inside large flour tortillas before cooking on a skillet. This method creates a warm, crispy exterior with a rich, spicy, and creamy interior. The recipe’s use of plant-based ingredients makes it suitable for vegan diets and offers an alternative to traditional dairy and meat-based quesadillas.
Adjusting the level of spice can be done by selecting the type and quantity of hot sauce used. For less heat, milder hot sauces or reduced amounts are recommended. The recipe also notes that additional chickpeas can be added to make the quesadilla more filling. Using gluten-free tortillas allows this dish to be prepared gluten-free as well.
Ingredients
Mexican Cheese Sauce
- 1 cup cashew soaked overnight (or soaked in boiling water for 1 hour, raw; 130-140g
- ½ cup vegan yogurt see Note 1, unsweetened, plain; 115g
- 2 tablespoons water or vegetable broth
- ½ cup salsa see Note 2, 115-130g; of choice
- 1 teaspoon cumin ground
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt
- 2 tablespoons nutritional yeast
Buffalo Chickpea Filling
- ¼ cup vegan butter 1/2 stick, 56g
- 4 tablespoons hot sauce original cayenne or Xtra hot, or hot sauce of choice (see Note 3, Frank’s brand
- ⅛ teaspoon garlic powder
- cayenne pepper optional; I don’t use it when I use Xtra hot sauce, a pinch
- salt kosher salt; a pinch
- 2 teaspoons coconut sugar or brown sugar
- 2 teaspoons olive oil
- 1 yellow onion diced, medium
- 4 cloves garlic minced
- 1 (15-ounce chickpeas see Note 4, 425g can; drained and rinsed
- 1 scallion white and light green parts only, sliced thinly, small bunch (4-5 scallions
For serving
- 8 flour tortilla large
Instructions
- Prepare the Mexican Cheese Sauce. Drain the soaked cashews and pat dry. Add the cashews, along with the remaining sauce ingredients, to a high-powered blender. Blend until thick, creamy, and smooth. The sauce should be quite thick and creamy, but if you’d like it to be even thicker, add the sauce to a saucepan over medium-low heat for a few minutes to thicken up slightly.
- Next, make the buffalo sauce. Melt the vegan butter in a heatproof bowl in the microwave (or in a saucepan on the stove). To the melted butter, add the hot sauce, garlic powder, cayenne pepper (if using), salt, and sugar. Whisk until the hot sauce and butter are completely incorporated.
- Pour the drained and rinsed chickpeas in a medium bowl and roughly mash them with a fork or a potato masher, leaving some beans intact.
- Heat the 2 teaspoons oil in a large skillet over medium heat and once the oil is shimmering, add the diced onion. Cook for 4 to 5 minutes or until softened and they have a little color, then add the garlic and cook for an additional 1 minute.
- To the onions, add the buffalo-butter sauce and the mashed chickpeas, and bring the mixture to a boil. Reduce the heat to low and simmer for 2 minutes, stirring occasionally. Add the scallions and stir to combine. Turn off the heat and wipe out the skillet so you can reuse it for making the quesadillas.
- Assemble the quesadillas. Spread an even layer of the Mexican Cheese Sauce (1/4-1/3 cup) onto one of the eight tortillas. Arrange about 1/2 cup of the Buffalo Chickpea Filling on top. Place another tortilla on top to cover.
- Lightly grease the large skillet with a bit of oil and place over medium heat. Once hot, add the prepared quesadilla to the skillet. Place a slightly smaller skillet on top of the quesadilla so that it presses down on the quesadilla, resulting in a nice crispy exterior. I also like to weigh the smaller skillet down with a couple cans of beans/tomatoes or just press down on the skillet with my hands (using a kitchen towel so I don't burn myself). Cook the quesadillas for 3 minutes, then flip and cook another 2 to 3 minutes, or until both sides are crispy and nicely browned. Repeat with the remaining sauce, filling, and tortillas.
Notes
- If using thick coconut yogurt in the cheese sauce, add extra water or vegetable broth to thin it for better blending.
- Choose mild or medium salsa to balance the heat, as the buffalo sauce is already spicy.
- Adjust hot sauce amount based on heat tolerance, as brands vary in spiciness.
- Adding extra chickpeas can increase filling volume in each quesadilla.
- Using gluten-free tortillas makes the recipe gluten free.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 583 kcal
% Daily Value*
| Calories | 583kcal | 29% |
| Carbohydrates | 67g | 22% |
| Protein | 18g | 36% |
| Fat | 29g | 45% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Sodium | 989mg | 41% |
| Potassium | 589mg | 13% |
| Fiber | 9g | 36% |
| Sugar | 9g | 18% |
| Vitamin A | 781IU | 16% |
| Vitamin C | 7mg | 8% |
| Calcium | 205mg | 21% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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