Chipotle Quesadillas with Pan-Roasted Veggies and Black Beans

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

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.

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

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

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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 minutes

Servings 4

Author Rachel Singer

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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