Vegan Cheese Quesadillas With Creamy Chipotle Bean Dip

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!

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. 

Find more delectable recipes like these in the Spork Sisters latest cookbook, Vegan 101, and be sure to check out their website Spork Foods.

More Exciting Vegan Mexican Recipes to Try

• Vegan Pozole
• Meat Lover’s Beefy Vegan Tacos
• Are Tortillas Vegan?
• Jackfruit “Pulled Pork” Tostadas

Vegan Quesadillas With Creamy Chipotle Bean Dip

Author: Heather and Jenny from Spork Foods

5 from 7 votes

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.

Print Recipe Pin Recipe

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Total Time 33 minutes minutes

Servings 2 -4

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

Calories: 873kcal | Carbohydrates: 71g | Protein: 8g | Fat: 59g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 2529mg | Potassium: 187mg | Fiber: 5g | Sugar: 18g | Vitamin A: 40IU | Vitamin C: 15mg | Calcium: 141mg | Iron: 3mg

Course Appetizer, dinner, Lunch

Cuisine Mexican

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

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.