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Vegan Quesadillas With Creamy Chipotle Bean Dip

  • Author: Heather and Jenny from Spork Foods
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 33 minutes
  • Yield: 2-4 servings 1x
  • Category: Appetizer, Lunch, Dinner
  • Method: Countertop, Griddle
  • Cuisine: Mexican
  • Diet: Vegan

Description

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.


Ingredients

Scale

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

Instructions

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

  • 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