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
- 1/2 cup vegan chipotle mayonnaise
- 2 tablespoons freshly squeezed lime juice
- 2 teaspoons agave or brown rice syrup
- 1/2 teaspoons sea salt
For the salsa
- 1/2 red onion, skin on
- 1 teaspoon neutral-tasting oil
- 1/4 cup fresh or frozen (thawed) corn kernels
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons freshly squeezed lime juice
- 2 teaspoons agave
- 1 tablespoon fresh cilantro, coarsely chopped
Cook like every day is Super Bowl Sunday. 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.
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.
