Creamy Vegan White Bean Quesadilla | With Smokey Chipotle Dip

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.

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 !