Chipotle Veggie Quesadillas

Chipotle Veggie Quesadillas are a different and delicious twist on this Mexican favorite. Creamy butter beans, tender veggies, and melty cheese are folded into a crisp flour tortilla for a hearty and delicious vegetarian meal! This post contains affiliate links. If you click on a link and make a purchase I receive a portion of the sale. All opinions are my own.

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Chipotle veggie quesadillas are what my dreams look like.

I’ve been obsessed with chipotles lately because they’re smoky, spicy, and so easy to pull out of a can. Also on my obsession list? BUTTER BEANS.

Butter beans are big and creamy, which makes them perfect for adding to quesadillas! I’ve also been adding them to pasta, pizza, and just eating them by themselves, but we can talk more about that later. Let’s make some quesadillas!

What is in a chipotle veggie quesadilla?

• Onions
• Bell Peppers
• Butter Beans
• Kale
• Chipotle Peppers
• Queso Quesadilla

How to cook veggie quesadillas

Sauté your onions and bell pepper in a little olive oil until softened. Add the chipotle peppers and season with salt and pepper. Add the kale and butter beans and cook until the kale has wilted a bit.

On a griddle, drizzle a little olive oil and place a tortilla on the grill. On one half of the tortilla, arrange a bit of cheese, then a spoonful of the filling, topped with more cheese. Fold the empty half of the tortilla over the top and cook on both sides until crisp and melty.

I always use my Presto griddle (affiliate link) to make quesadillas because you can fit 2-3 at a time. If you don’t have one you could definitely use a regular skillet.

This chipotle veggie quesadilla recipe can be customized! Here are a few ideas to get you started:

• Swap black or pinto beans for the butter beans
• Use your favorite melting cheese such as cheddar or monterey jack in place of the queso quesadilla
• Use whatever leafy greens you have on hand such as spinach or arugula in place of the kale
• Skip the cheese and add an extra can of mashed beans or sweet potato or butternut squash puree to hold it all together

More Mexican recipes

• Vegetarian Chipotle Enchiladas with Butternut Squash and Black Beans
• Corn and Sweet Pepper Quesadillas
• Vegetarian Fajitas
• Crispy Baked Black Bean Tacos
• Black Bean and Butternut Squash Quesadillas

More butter bean recipes

• Easy Canned Butter Beans
• Orecchiette with Spinach and Butter Beans

If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

Recipe

Chipotle Veggie Quesadillas

Melty cheese, beans, and veggies folded into a crisp flour tortilla.

4.34 from 3 votes

Print Pin Rate SaveSaved!

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Servings: 6 quesadillas

Calories: 369kcal

Author: Lindsay Moe

Ingredients

• ▢ 1 tablespoon olive oil, plus more for cooking the quesadillas
• ▢ 1 medium yellow onion, sliced
• ▢ 1 yellow bell pepper, sliced
• ▢ 1-2 chipotle peppers in adobo, seeds removed, minced
• ▢ Coarse kosher salt and freshly ground black pepper
• ▢ 15 ounces canned large butter beans, rinsed and drained
• ▢ 1 cup chopped kale
• ▢ 6-8 flour tortillas
• ▢ 12 ounces shredded queso quesadilla, about 3 cups
• ▢ Adobo from the can of chipotle peppers, optional

Instructions

• Heat olive oil in a large pan over medium heat.
• Add the onion and bell pepper and cook, stirring frequently, until softened, about 7 minutes.
• Add the chipotle peppers, salt, and pepper and cook, stirring, for 1 minute.
• Add the beans and kale and cook 4-5 minutes more, stirring occasionally, until the kale is slightly wilted. Taste and add some adobo sauce if you want it spicier.
• Heat a pan or griddle to medium heat. Add a drizzle of olive oil and place a tortilla on top, swirling it around to coat it in the oil.
• On one half of the tortilla, layer a bit of cheese, a spoonful of the veggie/bean filling, and more cheese. Fold the empty half of the tortilla over the top and cook about 5 minutes, flipping once, until both sides are crisp and the cheese is melty.
• Let quesadillas cool for 1 minute before slicing into triangles and serving with salsa, guacamole, and sour cream if desired.

Notes

Tips for customizing your chipotle veggie quesadillas

 

• Swap black or pinto beans for the butter beans
• Use your favorite melting cheese such as cheddar or monterey jack in place of the queso quesadilla
• Use whatever leafy greens you have on hand such as spinach or arugula in place of the kale
• Skip the cheese and add an extra can of mashed beans or sweet potato or butternut squash puree to hold it all together

Nutrition

Calories: 369kcal | Carbohydrates: 30g | Protein: 21g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 61mg | Sodium: 765mg | Potassium: 325mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1280IU | Vitamin C: 51.2mg | Calcium: 475mg | Iron: 2.6mg

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