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Chipotle Quesadillas with Pan-Roasted Veggies and Black Beans

These filling chipotle quesadillas with pan-roasted veggies and black beans make a simple and flavorful vegetarian dinner when paired with a little guac, salsa, and a salad or green vegetable side!

Look, up in the sky! It’s Meatless Monday. It’s Taco Tuesday. It’s… Chipotle Quesadillas with Pan-Roasted Veggies and Black Beans!

These filling chipotle quesadillas with pan-roasted veggies and black beans make a simple and flavorful vegetarian dinner when paired with a little guac, salsa, and a salad or green vegetable side!

And it’s tasty little quesadillas these are, made all the tastier by first pan roasting your corn, onions, and peppers, then jazzing them up with a little chipotle in adobo. We ate our vegetarian quesadillas with a little spicy salsa and homemade guacamole, but sour cream would also be a great addition.

Chipotle Quesadillas with Pan-Roasted Veggies and Black Beans

Ingredients

2 Tbsp olive oil
1/2 of a medium yellow onion, diced
1 can corn, drained
1 tsp chili powder
1 tsp cumin
1 tsp smoked paprika
3 cloves garlic, chopped
1 red or yellow bell pepper, chopped (I used yellow here)
1 can black beans, rinsed & drained
3-4 chipotles from a can of chipotles in adobo, chopped
1 Tbsp sauce from a can of chipotles in adobo
4 oz shredded cheddar or jack cheese
12 medium flour tortillas

Directions

Heat olive oil in a 12″ cast iron skillet over medium-high heat until shimmering. Add onion, corn, chili powder, smoked paprika, and cumin. Stir, then spread veggies out and continue sauteing over medium-high heat for about five minutes (stirring only occasionally).

Stir in garlic and bell pepper and continue cooking over medium-high heat, stirring occasionally and scraping up browned bits as you go, until corn and peppers are browned (about 3-4 more minutes).

Reduce heat to medium-low and stir in beans, chipotles, and chipotle sauce. Simmer for another couple of minutes on medium-low to blend flavors, then turn off the heat.

Place a second large skillet (doesn’t need to be cast iron) on a separate burner and heat it over medium heat for at least a minute, until pan is nicely hot.

These filling chipotle quesadillas with pan-roasted veggies and black beans make a simple and flavorful vegetarian dinner when paired with a little guac, salsa, and a salad or green vegetable side!

Place two tortillas in the skillet and add shredded cheese to each (see note), then spoon the corn/pepper/bean mixture evenly over the cheese and top each with a little more shredded cheese and a second tortilla. Cook for about a minute until bottom is golden brown, then flip carefully and cook the other side for another minute or until golden brown.

Repeat the process with your remaining tortillas. Slice each quesadillas into wedges and serve with your choice of: Salsa, sour cream, guacamole…

Note: Next time I’d probably add some cheese and filling to one half of each tortilla and fold them over to make semi-circles, rather than making the bigger two-tortilla whole circle quesadillas. These tended to fall apart when flipping and cutting, but by that time I was already committed. 🙂 Have a fork handy for any filling that falls out.

Yum

These filling chipotle quesadillas with pan-roasted veggies and black beans make a simple and flavorful vegetarian dinner when paired with a little guac, salsa, and a salad or green vegetable side!

Talk about your tower of treats, right? These filling quesadillas make a simple and flavorful vegetarian dinner when paired with guac, salsa, and a salad, fruit, or green vegetable side — while the chipotles, pan roasting, and smoked paprika work together to give them an underlying smoky richness. Try these veggie chipotle quesadillas for a different twist on your next taco night!

Chipotle Quesadillas with Pan-Roasted Veggies and Black Beans, printable recipe

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5 from 2 votes

Chipotle Quesadillas with Pan-Roasted Veggies and Black Beans

These filling quesadillas make a simple and flavorful vegetarian dinner when paired with guac, salsa, and a salad or green vegetable side, and the chipotles, pan roasting, and smoked paprika work together to give them an underlying smoky richness.
Course dinner
Total Time 45 minutes
Servings 4

Ingredients

  • 2 Tbsp olive oil
  • 1/2 of a medium yellow onion diced
  • 1 can corn drained
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 3 cloves garlic chopped
  • 1 red or yellow bell pepper chopped
  • 1 can black beans rinsed & drained
  • 3 or 4 chipotles from a can of chipotles in adobo chopped
  • 1 Tbsp sauce from a can of chipotles in adobo
  • 4 oz shredded cheddar or jack cheese
  • 12 medium flour tortillas

Instructions

  • Heat olive oil in a 12" cast iron skillet over medium-high heat until shimmering, then add onion, corn, chili powder, smoked paprika, and cumin. Stir, then spread veggies out and continue sauteing over medium-high heat for about five minutes (stirring only occasionally).
  • Stir in garlic and bell pepper and continue cooking over medium-high heat, stirring occasionally and scraping up browned bits as you go, until corn and peppers are browned (about 3-4 more minutes).
  • Reduce heat to medium-low and stir in beans, chipotles, and chipotle sauce. Simmer for another couple of minutes on medium-low to blend flavors, then turn off the heat.
  • Place a second large skillet (doesn't need to be cast iron) on a separate burner and heat it over medium heat for at least a minute, until pan is nicely hot.
  • Place two tortillas in the skillet and add shredded cheese to each (see note), then spoon the corn/pepper/bean mixture evenly over the cheese and top each with a little more shredded cheese and a second tortilla. Cook for about a minute until bottom is golden brown, then flip carefully and cook the other side for another minute or until golden brown.
  • Repeat the process with your remaining tortillas. Slice each quesadillas into wedges and serve with your choice of: Salsa, sour cream, guacamole...

Notes

Next time I'd probably add some cheese and filling to one half of each tortilla and fold them over to make semi-circles, rather than making the bigger two-tortilla whole circle quesadillas. These tended to fall apart when flipping and cutting, but by that time I was already committed. 🙂 Have a fork handy for any filling that falls out.

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Recipe Rating




Katherine Arnold

Tuesday 2nd of April 2019

So us wimps here only used 1 Chipotle and it was almost too hot, but it was a nice burn anything more would have been to much. Folding in half was definitely called for. I ended up making 10 as that is how many tortillas I had. I did use way more cheese than called for - I had a bag of the Mexican blend in the fridge I needed to use and used about 2.5 cups worth of cheese. Was definitely filling. I was able to make 3 at a time in my pan - filled one, flipped one, took one out. Repeat.

Suzanne

Saturday 19th of January 2019

This was good. I cut the chipotles down to 2 1/2 and the adobo sauce as well. I was out of sour cream, and there was a tasty sauce to cut the spice—creamy cilantro dip. It was in the special limited time case. So good!

Suzanne

Saturday 19th of January 2019

Oh, and definitely fold them over to cook them. So much easier!

Janet

Friday 12th of January 2018

This was so easy to make. Because it is just my husband and myself, we always have leftovers. It was just as good the second time around.

Danielle

Tuesday 9th of January 2018

This was really good. I don’t usually eat this combo and I think I was missing out! Thanks for the recipe and the the finished meal photo. I love to see what my meal should look like when I’m done making it. Excellent site and menu planning. Thanks

Het

Saturday 6th of January 2018

i need to see picture of can of chipotles in adobo and sauce from a can of chipotles in adobo. I do have in pantry and never bought it before so when I go in Aldi I know exactly what to look for.

rachel

Saturday 6th of January 2018

You'll find it in the Hispanic foods section, at mine near things like the diced tomatoes with green chilies. Here's a picture on the ALDI site of what to look for: https://www.aldi.us/en/grocery-home/aldi-brands/pueblo-lindo/pueblo-lindo-detail/ps/p/pueblo-lindo-chipotle-peppers/