Vegan Cheese Quesadillas With Creamy Chipotle Bean Dip

Quesadillas are the perfect crowd-pleasing finger food to dive into for a casual gathering with friends. While we love a good beefy vegan taco or a tasty jackfruit tostada, there’s just something about the crispy, melty goodness of a vegan quesadilla that steals the show every time.

When it comes to vegan quesadillas, the possibilities are endless! As a longtime fan of Mexican cuisine, I’ve always loved the comforting flavors and textures of a traditional quesadilla. However, since transitioning to a plant-based diet, I’ve discovered that you don’t need meat or dairy to create a mouthwatering version of this beloved dish.

One of the things I love most about vegan quesadillas is how versatile they are. From hearty black beans and spicy tofu to sautéed vegetables and creamy avocado, there are so many delicious fillings to choose from.

Pair these fillings with your favorite dairy-free cheese, and you’ve got yourself a winning combination that’s sure to satisfy even the most discerning taste buds. Whether you’re cooking up a quick weeknight dinner or hosting a game day watch party, vegan quesadillas are always a hit.

Vegan Quesadilla Ingredient Ideas

Quesadillas are a classically delicious comfort food that are great to enjoy any time and make a wonderful snack for kids. With so many vegan cheese options available these days, it’s also easier than ever to ditch the dairy! You can have a gooey, cheesy, mouthwatering quesadilla without feeling like you’re missing out on the sweet flavor of nostalgia. Here are just a few suggestions for leveling up your vegan quesadilla:

• Buffalo Queso – If you can’t get enough spice and prefer homemade cheeses to store-bought, then this Vegan Buffalo Queso recipe is perfect for you. Made from creamy cashews and silken tofu with plenty of kick!
• Classic Vegan Cheese Shreds– There have never been more meltable vegan cheeses on the market! Long gone are the days of having to race against the clock to finish your quesadilla or grilled cheese before the vegan cheese would curdle back up from staying melted for about ten seconds. Check out our Ultimate Guide To Vegan Cheese for ideas on which brands to explore.
• Meaty Crumbles – Want a vegan quesadilla with a little more “meat?” Then throw in some of your favorite meatless crumbles or maybe even a few shreds of vegan chicken! Not big on mock meats? Sauté some mushrooms instead!
• Tortillas – Choose large flour vegan tortillas for the base of your quesadillas. You can use white or whole wheat tortillas. If you’re gluten-free, simply use your preferred tortilla alternative! Want to make your own corn tortillas from scratch? Check our Handmade Corn Tortilla recipe! Corn tortillas are actually the go-to tortilla in the southern and central regions of Mexico.

Recipe Tips

• Preheat the griddle: Make sure to preheat your griddle over medium heat before adding the oil and tortillas. This helps ensure even cooking and prevents the vegan quesadillas from sticking.
• Don’t overfill: Be sure to sprinkle each tortilla with about 1/2 cup of shredded vegan cheese. Using too much cheese can overwhelm the other flavors. On the other hand, using too little may result in a less satisfyingly cheesy quesadilla.
• Flip with care: When flipping the quesadilla, do so gently to avoid spilling the filling. A large spatula or flat utensil can help you flip the quesadilla with ease.
• Allow to cool slightly before cutting: As tempting as it is to dive in right away, allow the quesadillas to cool slightly before cutting them into triangles. This helps prevent the cheese from oozing out and allows the quesadillas to hold their shape better when serving.

Serving Suggestions

We served these vegan quesadillas with homemade corn salsa and smoky chipotle bean dip. However, there are so many delicious ways to serve up your quesadilla! Here are some of our favorites:

• Guacamole: Serve your vegan quesadilla with a side of fresh guacamole for dipping. The creamy avocado adds a burst of flavor that complements the quesadilla perfectly.
• Vegan Sour Cream: Offer a dollop of vegan sour cream on the side for a cool and creamy contrast to the warm and crispy quesadilla.
• Pickled Red Onions: Serve with pickled red onion slices on the side. The pickled onions provide a touch of tanginess and the vibrant pink color adds a pop of color!
• Fresh Salad: Pair your quesadilla with a simple side salad dressed with a zesty vinaigrette. The fresh greens and crunchy vegetables provide a refreshing contrast to the savory quesadilla.
• Mexican Rice: Serve your vegan quesadillas alongside a serving of fluffy Mexican rice flavored with tomatoes, onions, and spices. The rice adds substance to the meal and helps round out the flavors.
• Pozole: Serve with a bowl of delicious vegan pozole rojo to round out the meal. This hearty soup with hominy is a crowd-pleaser!
• Cilantro Lime Crema: Drizzle a homemade cilantro lime crema over the quesadilla for an extra burst of flavor. Simply blend together fresh cilantro, lime juice, garlic, and vegan yogurt or cashew cream until smooth and creamy.

Storing Your Vegan Cheese Quesadillas

In case you find yourself with more quesadilla than you can eat in one go, you can either refrigerate for up to three days or freeze for up to four months (though you’ll probably want to eat them much sooner than that). If freezing, lay your quesadillas on a flat cookie sheet and then transfer them to an airtight container.

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Vegan Quesadillas With Creamy Chipotle Bean Dip

Author: Heather and Jenny from Spork Foods

5 from 7 votes

Cook like every day is Super Bowl Sunday with these vegan quesadillas with creamy chipotle bean dip. This dip can tag along while tailgating, accompany you to a friend’s house party, or snuggle up with you on the couch while watching TV. The bean dip is perfect for your quesadilla wedges, but if that sounds like too much effort, just grab a bag of tortilla chips and go to town.

Print Recipe Pin Recipe

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Total Time 33 minutes minutes

Servings 2 -4

Ingredients

FOR THE QUESADILLAS

• ▢ 2 teaspoons neutral-tasting oil
• ▢ 4 large flour tortillas
• ▢ 1 cup shredded vegan Pepper Jack cheese

FOR THE BEAN DIP

• ▢ 2 16-ounce cans pinto beans, rinsed and drained
• ▢ ½ cup vegan chipotle mayonnaise
• ▢ 2 tablespoons freshly squeezed lime juice
• ▢ 2 teaspoons agave or brown rice syrup
• ▢ ½ teaspoon sea salt

FOR THE SALSA

• ▢ ½ red onion, skin on
• ▢ 1 teaspoon neutral-tasting oil
• ▢ ¼ cup corn kernels, fresh or frozen (thawed)
• ▢ ½ teaspoon sea salt
• ▢ ¼ teaspoon black pepper, freshly ground 
• ▢ 2 tablespoons lime juice, freshly squeezed
• ▢ 2 teaspoons agave syrup
• ▢ 1 tablespoon fresh cilantro, coarsely chopped

Instructions

To Prepare The Quesadillas

• Heat a griddle over medium heat. Add oil. Add 1 or 2 tortillas at a time and sprinkle each tortilla with ½ cup cheese. Cook about 3 to 4 minutes, or until golden. Enclose with remaining tortillas, flip, and cook 3 to 4 more minutes, or until golden. Set aside to cool slightly and cut into triangles.

To Prepare The Dip

• In a food processor, purée all dip ingredients until smooth and set aside.

To Prepare The Salsa

• On a medium open flame, place the flat side of onion and char until blackened, 3 to 5 minutes. When slightly cooled, peel, cut into small dice and set aside. In a small skillet, heat oil. Add corn and cook 3 to 5 minutes, or until golden. Place in a mixing bowl and add sea salt, pepper, lime juice, agave, and cilantro. Add charred onion.

To serve

• Place dip in a serving bowl, top with salsa, and serve quesadilla wedges on the side for dipping.

Notes

• Give your quesadilla a little extra crisping time in the pan to get that restaurant-quality crunch and golden color. It’s worth the effort and helps hold its structure for dipping.

Nutrition

Calories: 873kcal | Carbohydrates: 71g | Protein: 8g | Fat: 59g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 2529mg | Potassium: 187mg | Fiber: 5g | Sugar: 18g | Vitamin A: 40IU | Vitamin C: 15mg | Calcium: 141mg | Iron: 3mg

Course — Appetizer, dinner, Lunch

Cuisine — Mexican

Love this Recipe? Leave a Rating!And follow @Vegan on Instagram for more.

Vegan cheese quesadilla recipe and photos were shared with permission by Heather Bell and Jenny Engel from Vegan 101. Be sure to check out their website Spork Foods.