Recipe
Vegan Buffalo Chickpea + Jackfruit Quesadillas
Vegan quesadillas are loaded with chickpeas, jackfruit and buffalo sauce. Add some dairy free queso and cilantro for the perfect vegan dinner!
Prep: 10 minCook: 30 minTotal: 40 min
Servings: 4 quesadillas 1x
Ingredients
Cashew Queso
- 1 cup raw cashews
- 1 cup salsa
- 1/2 cup nutritional yeast
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/2 cup water
Vegan Quesadillas
- 2 tablespoons avocado oil
- 3 cups chopped onion
- 15.5 oz chickpeas, drained and rinsed
- 1 can jackfruit, drained and hard corners cut off
- 1/2 tablespoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 cup buffalo sauce
- 8 tortillas
- 1/3 cup cilantro, chopped
Instructions
- Place the queso ingredients in a blender and blend until smooth. Set aside.
- Heat the avocado oil in a large pan over medium heat. Add the chopped onion and sauté for 10 minutes until softened and slightly browned. Add the chickpeas, jackfruit. Cumin, paprika, salt, and pepper to the pan.
- Sauté for another 10 minutes, using your spatula to break up the jackfruit.
- Add the buffalo sauce to the pan and stir for another 3 minutes.
- Place one tortilla in a pan over medium heat. Spread about ¼ cup queso on the tortilla, ⅓ – ½ cup of the jackfruit/chickpea mixture. Add a tablespoon of cilantro on top of the mixture and top with a second tortilla.
- Cook for 2 minutes, flip and cook for another 2 minutes. Transfer the quesadilla to a cutting board and slice into six triangles.
- Continue this to create 4 quesadillas.
Tips
Food photography by Sasha Hooper at Eat Love Eats.
Nutrition Info:
- Serving Size: 1 quesadilla
- Calories: 556
- Sugar: 7.5g
- Sodium: 2167mg
- Fat: 25g
- Saturated Fat: 3.6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 61.5g
- Fiber: 47.3g
- Protein: 28.7g
- Cholesterol: 0mg
