These vegan quesadillas are so good, you won’t be able to get enough!
Servings: 4 -6 servings
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:
- 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.
- 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
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