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Quesadillas with Creamy Chipotle Bean Dip and Charred Onion Salsa


Scale

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
  • ½ teaspoon sea salt

FOR THE SALSA:

  • ½ red onion, skin on
  • 1 teaspoon neutral-tasting oil
  • ¼ cup fresh or frozen (thawed) corn kernels
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons freshly squeezed lime juice
  • 2 teaspoons agave
  • 1 tablespoon 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.
  2. Cook about 3 to 4 minutes, or until golden. Enclose with remaining tortillas, flip, and cook 3 to 4 more minutes, or until golden.
  3. 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.
  2. 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.
  3. Place in a mixing bowl and add sea salt, pepper, lime juice, agave, and cilantro.
  4. Add charred onion.
  5. To serve, place dip in a serving bowl, top with salsa, and serve quesadilla wedges on the side for dipping.

Tip: 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.


Notes

Photo by @_kate_lewis