Serves 2
Directions
- 1Heat the butter or olive oil in a skillet over medium heat, add the red onion and bell pepper and cook until softened, then add the garlic and cook another minute.
- 2Add the beans, 1/4 cup buffalo sauce, smoked paprika, cumin, garlic powder, cayenne and black pepper, stir and cook.
- 3Mash roughly half the beans with the back of a spoon until thick and cohesive, leaving plenty of whole beans for texture, add a splash of water if too thick, then taste and adjust buffalo sauce, salt or cayenne.
- 4Remove from the heat and stir in the greek yogurt.
- 5Toss the cabbage with greek yogurt, buffalo sauce, lime juice, rice vinegar and a pinch of salt.
- 6Heat a little butter or olive oil in a clean skillet over medium heat, place one tortilla in the pan and sprinkle about half the cheese over one half.
- 7Spoon half the buffalo bean mixture over the cheese, sprinkle another small handful of cheese on top, fold the tortilla over and cook until deeply golden and crisp.
- 8Flip and cook until the cheese is melted and the tortilla is crisp, then repeat with the second tortilla.
- 9Cut the quesadillas into wedges and serve with the buffalo slaw and ranch.
Ingredients
- 1 tbsp butter or olive oil
- 1/2 whole red onion, diced
- 1 whole red bell pepper, diced
- 2-3 whole garlic clove, minced
- 1 398 ml can butter beans or other white bean, drained and rinsed
- 1/4-1/3 cup buffalo sauce
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- cayenne pepper (optional)
- black pepper (optional)
- salt (optional)
- 1-2 tbsp plain greek yogurt
- 2 large flour tortilla
- 1 1/2 cups shredded cheese
- butter or olive oil (optional)
- 1 1/2 cups cabbage, very finely shredded
- 1 tsp plain greek yogurt
- 1 tsp buffalo sauce
- 1 tsp lime juice
- 1/2 tsp rice vinegar
- 1 pinch salt
Equipment
skilletspoon
Tips
- Don't let the slaw sit too long so it stays crunchy and not watery.
- Serve with ranch dressing.
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