Vegan Quesadillas with Creamy Chipotle Bean Dip

Vegan Quesadillas with Creamy Chipotle Bean Dip

Here’s a tantalizing vegan quesadilla recipe from the beginner-friendly cookbook Vegan 101 by plant-based siblings Heather Bell and Jenny Engel. Quesadillas are the perfect crowd-pleasing finger food to dive into for a casual gathering with friends.  This dairy-free cheesy creation from the Spork Sisters will impress even the most hardcore cheese addict!

Heather and Jenny are LA-based vegan cooking gurus who offer vegan catering services and private chef work. They make party hosting simple & easy with recipes like this one…and if you’re in the Los Angeles area, they’ll even bring the party to you by hosting private vegan cooking parties!

Vegan Quesadillas with Creamy Chipotle Bean Dip
Serves 4
Cook like every day is Super Bowl Sunday. 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.
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Prep Time
15 min
Cook Time
18 min
Prep Time
15 min
Cook Time
18 min
FOR THE QUESADILLAS
  1. 2 teaspoons neutral-tasting oil
  2. 4 large flour tortillas
  3. 1 cup shredded vegan Pepper Jack cheese
FOR THE BEAN DIP
  1. 2 (16-ounce) cans pinto beans, rinsed and drained
  2. ½ cup vegan chipotle mayonnaise
  3. 2 tablespoons freshly squeezed lime juice
  4. 2 teaspoons agave or brown rice syrup
  5. ½ teaspoon sea salt
FOR THE SALSA
  1. ½ red onion, skin on
  2. 1 teaspoon neutral-tasting oil
  3. ¼ cup fresh or frozen (thawed) corn kernels
  4. ½ teaspoon sea salt
  5. ¼ teaspoon freshly ground black pepper
  6. 2 tablespoons freshly squeezed lime juice
  7. 2 teaspoons agave
  8. 1 tablespoon fresh cilantro, coarsely chopped
TO PREPARE THE QUESADILLAS
  1. 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
  1. In a food processor, purée all dip ingredients until smooth and set aside.
TO PREPARE THE SALSA
  1. 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
  1. Place dip in a serving bowl, top with salsa, and serve quesadilla wedges on the side for dipping.
Notes
  1. 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.
World of Vegan http://www.worldofvegan.com/
Find more delectable recipes like these in the Spork Sisters latest cookbook, Vegan 101, and be sure to check out their website Spork Foods.

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