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.
Prep Time15 minutesmins
Cook Time18 minutesmins
Total Time33 minutesmins
Course: Appetizer, dinner, Lunch
Cuisine: Mexican
Servings: 2-4
Calories: 873kcal
Author: Heather and Jenny from Spork Foods
Ingredients
FOR THE QUESADILLAS
2teaspoonsneutral-tasting oil
4largeflour tortillas
1cupshredded vegan Pepper Jack cheese
FOR THE BEAN DIP
216-ounce canspinto beansrinsed and drained
½cupvegan chipotle mayonnaise
2tablespoonsfreshly squeezed lime juice
2teaspoonsagave or brown rice syrup
½teaspoonsea salt
FOR THE SALSA
½red onionskin on
1teaspoonneutral-tasting oil
¼cupcorn kernelsfresh or frozen (thawed)
½teaspoonsea salt
¼teaspoonblack pepperfreshly ground
2tablespoonslime juicefreshly squeezed
2teaspoonsagave syrup
1tablespoonfresh cilantrocoarsely 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.