Vegan Buffalo Chickpea Quesadillas

Jump to Recipe
These Vegan Buffalo Chickpea Quesadillas are the absolute best vegan quesadillas you’ll ever try! Made with a spicy buffalo sauce, chickpeas, and a Mexican cheese sauce, this is the ultimate comfort food! 
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
5 from 202 votes

These Vegan Buffalo Chickpea Quesadillas are a fan favorite for a reason. Despite being mind blowingly tasty and flavorful, they’re made with mostly pantry ingredients and easy to make. And they’re extremely popular with vegan skeptics, omnivores, and picky kids.

Check out the video on Youtube for a look at how to make these (including the trick to getting crispy, not soggy quesadillas). And some, err, cooking mishaps and awkward outtakes lol. There’s also a short food-only video at the end of this post :)

Vegan Buffalo Chickpea Quesadillas: Recipe Video

BUFFALO CHICKPEA QUESADILLAS | must-try vegan quesadillas
BUFFALO CHICKPEA QUESADILLAS | must-try vegan quesadillas

These quesadillas were so freakin’ delicious that I’ll never be going back to my simple cheese quesadillas. Sure, they take a little more effort and time than plopping some vegan cheese on a tortilla. But they are SO worth it. And they really don’t take thaaat much effort and time. As long as you’ve got your cashews soaked in advance, you can make these spicy, cheesy quesadillas in a half hour.

Woman pouring vegan buffalo cheese sauce onto quesadill

Ingredient Rundown

Buffalo Sauce

Hot Sauce: For these quesadillas, I married the oh-so-popular Buffalo flavor that people associate with hot wings with my favorite plant protein (chickpeas). The result is a hearty and delicious mashed chickpea buffalo sauce filling. Then I combine this filling with an irresistible Mexican cheese sauce for a match made in heaven.

I wanted the “buffalo” flavor to be pronounced but not overwhelming, which is often the case in buffalo-flavored foods. I use Frank’s Xtra hot sauce for that traditional, spicy “buffalo” flavor because I like things xtra spicy. If you’re okay with spice but want a slightly more moderate heat, I recommend Frank’s original sauce.

If you can’t find Frank’s hot sauce, you can make your own hot sauce (this is a copycat recipe for Frank’s hot sauce). Or use Cholula, Tabasco, or any hot sauce of your preference. Since the hot sauce gets mixed with (vegan) butter, you’ll want a hot sauce that’s pretty vinegar-y to balance out the butter.

Vegan Butter: Buffalo sauce is typically made with a hot sauce and melted butter. But, obviously, we’re going to be using vegan butter! I’ve made this with both Country Crock Plant Butter and Earth Balance vegan butter with great results.

close up shot of vegan buffalo chickpea quesadillas on a plate

Chickpea Filling

Chickpeas + Aromatics: Once the hot sauce is mixed in with the melted vegan butter and some spices, it gets folded into the mashed chickpea mixture. I rely on canned chickpeas make this recipe a quick, weeknight-friendly meal. And to give them extra flavor, I first sauté an onion and minced garlic in a bit of oil before adding the chickpeas.

moody close up shot of buffalo chickpea quesadillas on a plate being picked up by woman's hands

Mexican cheese sauce

This is the EASIEST cheese sauce ever, and it really tastes like a Mexican-flavored cheese dip. It features raw cashews, vegan yogurt, salsa, a few spices, and nutritional yeast.

The hardest part of this recipe is remembering to soak your cashews in advance. If you find that you’ve forgotten to soak your cashews overnight, you can soak them in boiling water for 1 hour.

Simply add all the ingredients to a high-powered blender and whiz until creamy. Even if you don’t make these quesadillas, you should definitely add this cheese sauce to your recipe repertoire because it’s insanely good (and healthy!). It’s great with burritos, enchiladas, tacos, and nachos!

Tips for making these quesadillas 

For the chickpeas, the recipe calls for one (15-ounce) can of chickpeas because that’s the most convenient amount to use. But if you have extra chickpeas on hand, I like to add about 1 1/2 (15-ounce) cans (about 2 1/2 cups cooked chickpeas). It makes each quesadilla a bit more filling. If you do increase the amount of chickpeas to 1 1/2 cans (2 1/2 cups), you shouldn’t need to make more of the buffalo sauce because the mixture is already so flavorful.

To achieve that perfectly crisp, crunchy texture on the outside of the quesadilla, follow this step. Weigh down the quesadilla with another skillet while it cooks in the pan. After a few minutes, flip the quesadilla and do the same for another minute or two. You’ll be in quesadilla heaven, I promise!

Watch! How to Make Buffalo Chickpea Quesadillas (short video)

More Mexican(-ish) Vegan Recipes

In the mood for more Mexican recipes that are not 100% authentic but are 100% delicious? Give these a try:

I hope you try out these Vegan Buffalo Chickpea Quesadillas! They’re incredibly delicious and I guarantee you will fall in love with them! If you love them, please rate and review them below :)

Vegan Buffalo Chickpea Queasadillas

5 from 202 votes
These Vegan Buffalo Chickpea Quesadillas are the absolute best vegan quesadillas you’ll ever try! Made with a spicy buffalo sauce, chickpeas, and a Mexican cheese sauce, this is the ultimate comfort food! 
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Course: Dinner, Lunch
Cuisine: American, Mexican
Diet Vegan
Keyword: chickpea, gluten-free, quesadillas
Serving size: 4

Ingredients

Mexican Cheese Sauce

  • 1 cup (130-140g) raw cashews, soaked overnight (or soaked in boiling water for 1 hour)
  • ½ cup (115g) vegan unsweetened plain yogurt*
  • 2 tablespoons water or vegetable broth
  • ½ cup (115-130g) salsa of choice
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 2 tablespoons nutritional yeast

Buffalo Chickpea Filling

  • ¼ cup (56g) vegan butter (1/2 stick)
  • 4 tablespoons Frank’s hot sauce, original cayenne or Xtra hot, or hot sauce of choice**
  • teaspoon garlic powder
  • A pinch of cayenne pepper (optional; I don’t use it when I use the Xtra hot sauce)
  • A pinch of kosher salt
  • 2 teaspoons coconut sugar or brown sugar
  • 2 teaspoons olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 (15-ounce /425g) can chickpeas***, drained and rinsed
  • 1 small bunch of scallions (about 6 scallions, white and light green parts only, sliced thinly)

For serving

  • 8 large flour tortillas****

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, prepare the Buffalo Chickpea Filling. First 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.
  • Then make the Chickpea Filling. 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, 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, then turn off the heat. Mix in the sliced scallions and stir to combine. 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 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.
    Cook the quesadillas for 3 minutes, then flip and cook another 1-2 minutes, or until both sides are crispy and nicely browned. Repeat with the remaining sauce, filling, and tortillas.

Notes

* If you use a very thick, creamy coconut yogurt, you'll need to add more water or broth to slightly thin out the cheese sauce. 
** If you are sensitive to spicy food, use less hot sauce. Also, keep in mind that each hot sauce has a different level of spiciness. If your hot sauce is very spicy, use a smaller amount.
*** The recipe calls for 1 (15-ounce) can of chickpeas because that’s the most convenient amount to use, but if you have extra chickpeas on hand, I like to add about 1 1/2 (15-ounce) cans (about 2 1/2 cups cooked chickpeas) because it makes each quesadilla more filling.
**** This recipe is gluten-free if you use gluten free tortillas.

Calories: 583kcal | Carbohydrates: 67g | Protein: 18g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 1g | Sodium: 989mg | Potassium: 589mg | Fiber: 9g | Sugar: 9g | Vitamin A: 781IU | Vitamin C: 7mg | Calcium: 205mg | Iron: 6mg

Did you make this recipe?

Tag @rainbowplantlife and hashtag it #rainbowplantlife

Leave a Comment & Rating

If you enjoyed this recipe, please consider giving it a star rating along with your comment! It helps others discover my blog and recipes, and your comments always make my day :) Thank you for your support!

Your email address will not be published. Required fields are marked *

Rate this recipe




338 comments on Vegan Buffalo Chickpea Quesadillas

  1. Alexandra

    5 stars
    I loved this! I made the recipe exactly the first time and was really impressed with the cheese sauce. I added shredded carrots, diced celery, caesar dressing and lettuce to make into a wrap with the leftover chickpea mix.

    1. Support @ Rainbow Plant Life

      Thanks for sharing, Alexandra!

  2. Kimberly

    5 stars
    This is amazing! I’m not vegan (yet) but watched you on you tube and was inspired to try this. So many flavors – and really easy to make. I can’t wait to try more of your recipes. Thank you for taking the time to share your talent.

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Kikmberly!

  3. Samidha Joglekar

    You are a flipping genius! I just made the queso sauce and the flavour is outstanding! Making the rest of the quesadilla now and am so looking forward to it!!

    1. Support @ Rainbow Plant Life

      Hi Samidha, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!

    2. Samidha Joglekar

      I made the whole thing today and it was delicious! Everyone in my family loved it! I have been trying several of your recipes and all of them have been great! Thank you!

      1. Samidha Joglekar

        5 stars
        Forgot to leave a star rating. Here is my star rating of this quesadilla recipe. It is absolutely superb!

        1. Support @ Rainbow Plant Life

          Samidha, So glad to hear you loved this recipe!

  4. Laurie

    5 stars
    Wow! These were awesome! I have to admit that I am not a vegan, so I used non vegan butter and yogurt, but everything else was as written. Loved them, and so did my very non-vegan husband! I have been sharing with all of my friends!

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Laurie!

  5. Vicki

    5 stars
    Oh my gosh – this was incredible! Great blend of spiciness and very filling. I didn’t change a thing and will definitely be making this again.

    1. Support @ Rainbow Plant Life

      Awesome, Vicki. Thanks for your comment and for taking the time to review!

  6. Pepper

    5 stars
    This was so satisfying. The flavors are perfectly balanced. I added sliced avocado and a squeeze of lime. This is a perfect lunch.

    1. Support @ Rainbow Plant Life

      Pepper, So glad to hear you loved this recipe!

  7. RBBW

    5 stars
    OMG comfort food all the way. So good.

    1. Support @ Rainbow Plant Life

      Awesome. Thanks for your comment and for taking the time to review!

  8. Nicole

    5 stars
    Big thumbs up from my roommates and I! Super tasty and has a nice kick of spice. I didn’t have hot sauce, so I used 3 tbsp of sriracha and 1 tbsp of salsa. Worked just fine. I’ll definitely be making this again :-D

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Nicole!

Development Alchemy + Aim