• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Broke foodies

  • Home
  • Recipes
  • Privacy Policy
  • Contact us

Creamy Vegan White Bean Quesadilla | With Smokey Chipotle Dip

December 14, 2020 By Idriss Leave a Comment

70 shares
  • Share
  • Tweet
Jump to RecipePrint Recipe

I love Quesadillas. In fact, I have one at least once a week. And I usually make them in all kind of shapes and with all kind of fillings. They are fantastic for breakfast, lunch, dinner and even as a mid-day snack.

Today we are making a Vegan White Bean Quesadilla with a Smokey Chipotle Dip. It’s as good as it sounds. Trust me.

How to make Vegan Quesadillas:

The formula to making Vegan Quesadillas is very similar to the regular one. You need some kind of protein, beans in our case; cheese, vegan grated cheddar for us; preferably some kind of leafy green veggie. I chose spinach although you can definitely do kale;

Which Beans to use ?

I would advise you to stick to white kidney beans or pinto beans. These beans are very creamy, they can be eaten whole, mashed or refried. Because we are going to roughly mash our beans, I strongly recommend that you use either one of these too.

Here are my 2 favorite choices:

  • La Costena Whole Pinto Beans
  • Goya Small White Beans

Tortilla Choice

Choose flour tortillas over corn. While corn tortillas are great for tacos, they are really not the best choice for quesadillas as they tend to crumble.

Choosing between whole wheat or white tortillas is a matter of personal preference. I made both, because I prefer white and my wife likes whole wheat.

Size-wise, I chose to go with 8″ tortillas. I know that for some they might look a little too small or whatnot, but I do prefer smaller quesadillas with more filling. Plus, they are easier to handle and allow you to cook multiple ones in a large pan.

What to Serve with your Quesadillas

I chose to go with a simple chipotle mayonnaise dip. Here is how you can make it too :

In a large bowl, add 3 tbsp of vegan mayonnaise, 2 tbsp pickeled chilies water, 1 tbsp pickled hot chilies, 1 tbsp Taquera sauce and 1 tsp smoked paprika. Mix thoroughly and taste. If you feel that you need a little more heat in your sauce then add more taquera sauce.

Vegan White Bean Quesadillas served on a large plate with dip on the side

If you don’t have Taquera sauce, you can use any other hot sauce you like. Just remember to adjust the dose.

If you don’t want to make a special dipping sauce, that’s totally fine. Any kind of salsa or even queso you have on hand will do the job.

Step by step

  1. Warm up your pan at medium-high. Add your oil. Thaw your spinach by microwaving it in a small bowl for 1-2 minutes. Drain the excess water. Open your can of beans, drain and rinse. Add both spinach and drained beans into the pan and stir. Add cumin and smoked paprika. Stir again. Cook for 5-7 minutes or until all excess moisture evaporates. Clean your pan and set aside.
  2. Remove from the heat and place in a large bowl. Allow mixture to cool-down for 5 minutes. Add vegan queso and grated cheese. Mix ingredients together.
  3. Warm up your pan at medium heat. Scoop up 2 tbsp of mixture into one tortilla. Fold it up and place in the pan. Do not press or put anything on top. Cook for 2-3 minutes on each side, or until your tortillas get golden brown on both sides. Repeat until you’re out of mixture. The number of Quesadillas you can cook at once will largely depend on the size of your pan and tortillas.
  4. Serve on a large platter along with your dip & enjoy !
Vegan White Bean Quesadillas served on a large plate with dip on the side
Print Pin

Vegan White Bean Quesadilla

Easy, Quick and Delicious. That's the trifecta this vegan quesadilla brings on to the table. The filling is comprised of white beans, spinach, vegan Queso and vegan grated cheddar.
Course Dinner/Lunch
Cuisine Vegan
Keyword Bean, Burger recipe, Creamy, Quesadilla, Spinach, vegan, White Bean
Prep Time 5 minutes
Cook Time 20 minutes
Servings 6 Small Quesadillas
Calories 214kcal
Author Idriss

Ingredients

  • 1 15 oz can white beans (drained)
  • 150 grams frozen spinach
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1 cup grated vegan cheese
  • 1 tbsp vegan queso
  • 6 small tortillas

Quesadilla Dip

  • 3 tbsp vegan mayonnaise
  • 2 tbsp pickeled hot pepper water
  • 1 tbsp chopped pickled hot peppers
  • 1 tbsp taquera sauce
  • 1/2 tsp smoked paprika

Instructions

  • Warm up your pan at medium-high. Add your oil.
    Thaw your spinach by microwaving it in a small bowl for 1-2 minutes. Drain the excess water. Open your can of beans, drain and rinse. Add both spinach and drained beans into the pan and stir. Add cumin and smoked paprika. Stir again. Cook for 5-7 minutes or until all excess moisture evaporates.
    Clean your pan and set aside.
  • Remove from the heat and place in a large bowl. Allow mixture to cool-down for 5 minutes. Add vegan queso and grated cheese. Mix ingredients together.
  • Warm up your pan at medium heat.
    Scoop up 2 tbsp of mixture into one tortilla. Fold it up and place in the pan. Do not press or put anything on top. Cook for 2-3 minutes on each side, or until your tortillas get golden brown on both sides. Repeat until you're out of mixture.
    The number of Quesadillas you can cook at once will largely depend on the size of your pan and tortillas. See notes.
  • Serve on a large platter along with your dip & enjoy !

Make your dip by mixing all your ingredients together in a bowl. And serve it along with the quesadillas.

    Notes

    Serving size

    Quesadillas are traditionally speaking served as an entrée. These ones are small enough to be served as entrees. However, if you are considering them for a main meal, 2 servings will probably do the trick. You can also use larger tortillas. Your call

    Toasting your Quesadillas

    I initially chose to make my quesadillas in a panini press to get nice grill marks, but the filling ended up oozing out of the quesadillas … which was a mess to clean. Using a non-stick pan is way easier and faster in my opinion.

    Nutrition

    Serving: 1small quesadillaSugar: 1gFiber: 3gCalories: 214kcalSaturated Fat: 2gFat: 9gProtein: 6gCarbohydrates: 28g
    Tried this recipe?Mention @broke_foodies to be featured on our page!
    Easy, Quick and Delicious. That's the trifecta this vegan quesadilla brings on to the table. The filling is comprised of white beans, spinach, vegan Queso and vegan grated cheddar. #vegan #quesadilla #creamy #recipe #easy #dairy-free

    70 shares
    • Share
    • Tweet

    Filed Under: 30 Minutes or Less, Cold Weather, Finger Foods, Make this for dinner !, Meal Prep, Recipe Index, Sandwiches & Tacos, Spring Time, Summer Favorites, Vegan Tagged With: Bean, Creamy, Easy, Quesadilla, Vegan, White Bean

    Previous Post: « Vegan Tourtiere | Quebec’s Vegan Meat Pie
    Next Post: Simple Chicken Cacciatore | Paleo Whole30 Keto Recipe »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Spring favorites

    Soudough Pancakes Served with Butter and Maple Syrup

    Mind-blowing Sourdough Pancakes | Sourdough Recipe Ideas

    Leave a Comment

    Vegan White Bean Quesadillas served on a large plate with dip on the side

    Creamy Vegan White Bean Quesadilla | With Smokey Chipotle Dip

    Leave a Comment

    Vegan Jamaican Patties- Get your bake on, not bacon, with this easy recipe for vegan Jamaican patties.

    The Best Vegan Jamaican Patties

    86 Comments

    Chicken Florentine served in a deep pan.

    Super Creamy Chicken Florentine Recipe

    Leave a Comment

    Salmon Aflredo Pasta in a skillet

    Super Creamy Salmon Alfredo Pasta

    Leave a Comment

    Marinated Beef Tacos served on wooden block

    Marinated Beef Tacos

    Leave a Comment

    Spaghetti & Walnut Pesto on a serving platter

    Spaghetti & Basil Walnut Pesto – Mediterranean Recipes

    Leave a Comment

    Hi there!

    I'm Idriss. I'm a full-time student and foodie. My wife Lea and I live in Montreal and we love to make and share simple and mostly healthy recipes that fit within a reasonable budget. All foodies are welcome! Read more about us ...

    Follow us on Social!

    • Facebook
    • Instagram
    • Pinterest

    Popular Right Now

    Keto Buffalo Chicken Meal Prep

    Keto Buffalo Chicken Bites | Keto Meal Prep

    5 Comments

    Whole30 Swedish Meatballs

    Whole30 Swedish Meatballs | Easy Paleo Dinner Recipe

    2 Comments

    Keto Zuppa Toscana - This is a low-carb spin on the classic Italian soup. As always, it is gluten-free and requires very little effort from you!

    Keto Zuppa Toscana – Gluten Free Recipe

    2 Comments

    Vegan Chocolate Mint Cookies

    80 Comments

    Creamy Red Lentil Soup garnished with croutons and coconut cream

    Creamy Red Lentil Soup – Vegan Recipe

    1 Comment

    Amazon Affiliate Disclosure

    Broke Foodies is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com

    Broke Foodies © 2022 powered by WordPress and built on Genesis Framework

     

    Loading Comments...