Vegan Quesadillas With Creamy Chipotle Bean Dip

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.

Course Appetizer, dinner, Lunch

Cuisine Mexican

Keyword chipotle bean dip recipe, vegan game day recipe, vegan quesadillas recipe, vegan tailgating recipe

Prep Time 15

Cook Time 18

Total Time 33

Servings -4

Calories 873kcal

Author Heather and Jenny from Spork Foods

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