Here’s a tantalizing vegan cheese 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 lover!
Heather and Jenny are LA-based vegan chefs 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!Print
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.
FOR THE QUESADILLAS
- 2 teaspoons of neutral-tasting oil
- 4 large flour tortillas
- 1 cup of shredded vegan Pepper Jack cheese
FOR THE BEAN DIP
- 2 (16-ounce) cans of pinto beans, rinsed and drained
- ½ cup of vegan chipotle mayonnaise
- 2 tablespoons of freshly squeezed lime juice
- 2 teaspoons of agave or brown rice syrup
- ½ teaspoon of sea salt
FOR THE SALSA
- ½ of a red onion, skin on
- 1 teaspoon of neutral-tasting oil
- ¼ cup of corn kernels, fresh or frozen (thawed)
- ½ teaspoon of sea salt
- ¼ teaspoon of black pepper, freshly ground
- 2 tablespoons lime juice, freshly squeezed
- 2 teaspoons of agave syrup
- 1 tablespoon of fresh cilantro, coarsely chopped
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.
- Place dip in a serving bowl, top with salsa, and serve quesadilla wedges on the side for dipping.
- 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.
Keywords: appetizer, bean dip, dairy-free, mexican, quesadilla, vegan, vegetarian
Quesadilla Creation 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:
- Break Out the 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!
- Keep It Classic – 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.
- Where’s the (Beyond) Beef? – 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!
- No Wheat? No Problem! – 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.
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.
More Exciting Vegan Mexican Recipes to Try:
Vegan cheese quesadilla recipe and photos by Heather Bell and Jenny Engel from Vegan 101. Article edited by Amanda Meth. Please note that this article may contain affiliate links that support our work here at World of Vegan.