Buffalo Chic Pea Quesadilla

I made this teice today because I loved it so much & it's so EASY!! I think this is my new "I need something quick" meal. 

This recipe is so easy, even a kid could make it (with supervision, of course). 

Looking for more great vegan Mexican style recipes? Try my Black Beans over Crispy Polenta, Vegan Taco Tuesday, Baked & Loaded Burritos, Baked Enchiladas, White Bean "Queso" Dip, Buffalo Jackfruit Quesadillias, Caribbean Burrito, Cheezy Stuffed Jalepenos, Enchilada Pasta, Jalapeno Popper Dip, Protein Power Burrito & Mexican Lasagna

Recipe:

2 (15 oz.) Cans of chic peas, drained  **(keep that liquid! You can freeze aquafaba  (chic pea brine) to use as a vegan egg replacer later. 3 Tbsp = 1 egg)**

Buffalo sauce 

Vegan butter

Flour Tortillas 

Vegan cheddar style shreds 

Vegan ranch

Method:

1. Smash your chic peas in a bowl and add buffalo sauce. Mix well.

2. Butter one side of your flour tortilla. 

3. On the opposite side of the butter, cover 1/2 your flour tortilla with your smashed chic peas. 

4. Top chic peas with vegan cheddar style shreddedcheese and a drizzle of vegan ranch. 

5. Fold tortilla in half.

6. Place your quesadilla in a skillet over medium heat.

7. Cover skillet while your quesadilla is cooking to make sure your cheese throughly melts & your chic pea filling is warmed completely. 

8. Brown quesadilla on both sides

9. Remove from skillet and use a pizza cutter to quarter your quesadilla. 

10. Serve with additional vegan ranch for dipping. 

Makes 4 quesadillas. 

Christmas Eve Cowboy "Caviar"

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We call this "Christmas Eve Caviar" because I am required to make it for our family Christmas Eve party every year ( Even before I was vegan!). Everyone Loves this dish at parties because it's good for everyone..vegan, vegetarian, gluten-free, whatever..you can eat it. This is also a versatile recipe. It's good cold, as a salsa, served with chips to dip. It's good room temperature as a easy pack and carry lunch for work or school. It's good heated up and topped with your favorite vegan protein.. I like Indian spice red lentil patties with this salad. It's so easy, you will keep it on hand for easy weekday meals. If you don't like it too spicy, just leave out or use less jalapeño. If you like the heat, add more jalapeño or a tsp of chili powder to the olive oil. You can also change up the black eyed peas for black beans... The possibilities are endless.

Looking for more easy lunch recipes? Try my Scrambled Tofu , Grilled Hummus & Veggie Wrap, Buffalo Tempeh over Cheesy Grits, Tofu Banana Berry Smoothie &Roasted Red Pepper Dip

Christmas Eve "Caviar":

3 (15 oz) cans black eyed peas, drained and rinsed well

3 cloves of garlic, pressed or chopped fine

1/2 cup chopped fresh parsley

1 large jalapeño, seeded & diced fine

1/2 cup chopped green onions

1 orange bell pepper, diced fine

1 small red onion, diced fine

1 (10 oz) can of Rotel tomatoes with green chilies - do not drain!

Juice of 1 fresh lime

1/4 cup olive oil

Salt & Pepper to taste
Corn chips or pita chips to serve.

Mix all ingredients together in a mixing bowl. Cover tightly and allow to marinate over night.

Serve with chips.

Sriracha Black Bean Burger

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My husband just asked for a Veggie Burger, but we were out of the premade, frozen, ones in the freezer. It looks like it's time I make my first veggie burger as a Vegan. I have to admit, this was a little intimidating. I had never even read a recipe for veggie burgers, because the frozen ones were so convenient. Time to search the pantry and refrigerator for ideas.

I have black beans, oats, some random veggies, nutritional yeast, avocados, & my husbands favorite ingredient, sriracha. Let the games begin! I just started by slicing my veggies, smashing my beans, tasting, adjusting and experimenting. A few beers later, we had a black bean burger that was so much better than the frozen ones I had been living off lately!!

Looking for more Vegan recipes? Try my  Cuban Black Bean & Plantain Bowl,  Kale Stuffed Eggplant Parm,  Chipolte Mac-N-Cheeze with Smokey Lentils,  Vegan Cabbage Rolls,  Creamy Jackfruit Casserole & Vegan Philly & Cheeze

Sriracha Black Bean Burgers:

1/2 cup of corn
1/2 cup finely diced onion
1/2 cup finely diced red pepper
1/2 cup finely diced poblano pepper
2 cups spinach, finely chopped
1 tsp. Cumin
1 tsp. Paprika
3 cloves garlic, crushed
1 Tbsp. soy sauce
Oil
Salt and Pepper to taste
2 (15 oz) cans of black beans, drained and rinsed.
2 Tbsp. ground Flax seed
2-3 Tbsp sriracha
2 Tbsp nutritional yeast
1/2 cup Quaker oats
6 burger buns
Avocado, vegan cheese, Sriracha or your other favorite toppings  (optional)

METHOD :

Sautée corn, pobalano pepper, onion, red pepper, & spinach, over medium high heat until slightly charred.

Add cumin, paprika, garlic, & soy sauce and cook for an additional minute.

Remove from heat.

In a mixing bowl, smash black beans until smooth.

Add  cooked veggies, nutritional yeast, oats, flax seed, salt and pepper to black beans and mix well.

Form black bean mixture into patties.

To prepare: ( 2 methods)

1. Fried 

Place patties on a plate lined with wax paper. Freeze for 30 minutes.

Fry burgers in a little oil over medium heat until a crispy crust forms, about 10 minutes on each side.

2. To bake

Preheat over to 425.

Place burgers on a non stick baking sheet.

Bake about 30 minutes, turning once around 20 mins ( top with cheese at this point, if you are using it).


Makes 6 -8 burgers.