These chipotle corn and black bean quesadillas are a flavorful, meat-free meal you can make in about 20 minutes.
I love Mexican food — especially the comforting combo of cheese and tortillas. Growing up in Texas, Tex-Mex is everywhere, and it’s hard to pick a favorite: queso, tacos, quesadillas, enchiladas… they’re all delicious.
Quesadillas are quick and simple: two tortillas and melted cheese. For this version I like to add a little extra flavor and heat with chipotle peppers in adobo sauce, which give the dish a smoky, spicy kick.
I usually keep a can of chipotle peppers in adobo in the pantry — they add a great boost to many recipes. For this recipe, I chop the peppers (I don’t use the extra adobo sauce separately; just the peppers and whatever comes on them in the can).
Start by draining and rinsing the corn and black beans. Add them to a skillet with the chopped chipotle peppers, drained Rotel, and taco seasoning. Cook over medium heat for about seven minutes so the flavors blend and warm through.
To assemble each quesadilla, heat a skillet over medium. Place one tortilla in the pan and sprinkle about 1/2 cup shredded cheese over it. Add a quarter of the corn-and-bean mixture, then another 1/2 cup of cheese on top. Cook for a few minutes until the cheese begins to melt.
Place a second tortilla on top, carefully flip the whole quesadilla, and cook another few minutes until both sides are golden and the cheese is fully melted. Repeat to make four quesadillas in total. Serve hot with salsa or sour cream.
This recipe makes four hearty quesadillas and comes together quickly — perfect for a busy weeknight dinner or an easy weekend snack.
Chipotle Corn and Black Bean Quesadillas
5 mins
15 mins
20 mins
Ingredients
- 1 (3.5 oz) can of chipotle peppers in adobo sauce
- 1 can of corn, drained and rinsed
- 1 can of black beans, drained and rinsed
- 1 can of Rotel (drained)
- 1 tbsp taco seasoning
- 4 cups shredded cheese (divided)
- 8 tortillas
Instructions
- Remove the chipotle peppers from the can and chop them coarsely in a food processor.
- Drain and rinse the corn and black beans. Drain the Rotel.
- In a skillet over medium heat, combine the corn, black beans, drained Rotel, chopped chipotles, and taco seasoning. Cook for about 7 minutes, stirring occasionally, until heated through and well combined.
- Heat a clean skillet over medium. Place one tortilla in the pan, sprinkle about 1/2 cup shredded cheese over it, add 1/4 of the corn-and-bean mixture, then another 1/2 cup cheese.
- After the cheese starts to melt, place a second tortilla on top. Carefully flip the quesadilla and cook the other side until golden brown and the cheese is fully melted. Repeat to make four quesadillas total.
Nutrition
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Calories: 337 kcal
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Protein: 24 g
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Fat: 25 g
4 quesadillas
337kcal
Glitter and Graze
