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Vegan Quesadillas with Charred Onion Salsa and Chipotle Bean Dip

By The GreenPan Kitchen Team

Perfect for everything from Mother’s Day brunch to game night with friends, our cheesy, crunchy quesadillas with homemade salsa and bean dip are sure to be a crowd pleaser. Made with Follow Your Heart’s Mozzarella Cheese and Chipotle Vegenaise, they’re deliciously dairy free so everyone can indulge.

Vegan Quesadillas with Charred Onion Salsa and Chipotle Bean Dip

Yields: 4 to 6 servings

Time: 15 minutes prep, 20 minutes cooking, 35 minutes total



For the salsa

  • 1/2 red onion, skin on
  • 1 teaspoon canola or other neutral 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 syrup
  • 1 tablespoon coarsely chopped fresh cilantro


For the bean dip

  • 2 (16-ounce) cans pinto beans, rinsed and drained
  • 1/2 cup Follow Your Heart Chipotle Vegenaise
  • 2 tablespoons freshly squeezed lime juice
  • 2 teaspoons agave or brown rice syrup
  • 1/2 teaspoon sea salt


For the quesadillas

  • 2 teaspoons canola or other neutral oil
  • 4 large flour tortillas
  • 1 cup Follow Your Heart Dairy-Free Mozzarella Finely Shredded



  1. Char the onion—Place the flat side of onion on a medium open flame and char until blackened, about 3 to 5 minutes. When slightly cooled, peel and dice, then set aside. Feel free to skip this step if you don’t like playing with fire. You’ll lose the smokiness, but the salsa will still taste great!
  2. Make the salsa—Heat oil in a small skillet over medium-high heat. Add corn and cook until golden and warmed through, about 3 to 5 minutes. Transfer corn to a small bowl and add diced onion, salt, pepper, lime juice, agave, and cilantro. Stir to combine evenly and set aside.
  3. Make the dip—Add all dip ingredients to the bowl of a food processor and purée until smooth. Transfer to a serving bowl and set aside.
  4. Prepare to cook—Add oil to a griddle or large skillet over medium heat. When it’s shimmering, add 1 to 2 tortillas at a time (whichever will fit on your cooking surface). Sprinkle each tortilla with 1/2 cup cheese and cook for about 3 to 4 minutes until the underside is golden. Top with the remaining tortillas and press down with a spatula to ensure the cheese attaches. Flip and cook for an additional 3 to 4 minutes until both sides are beautifully browned. Give tortillas more time than you think they might need in the skillet—extra browning helps develop structure and ups the crunch factor. Set aside to cool slightly and cut into triangles.
  5. Serve and enjoy—Add salsa to the serving bowl on top of the dip. Serve with quesadilla wedges on the side and dig in!



Dining with Double Dippers? Divide dip and salsa between individual ramekins to avoid spreading germs around.

Why We Love Follow Your Heart—From the original vegan mayonnaise to beautifully melting dairy-free cheese, they make plant-based eating deliciously simple.

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