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.
Servings 4
Ingredients
- 2 tablespoon olive oil
- ½ of a medium yellow onion diced
- 1 can corn drained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon 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 tablespoon 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.