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!
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Chipotle veggie quesadillas are what my dreams look like.
I've been obsessed with chipotle peppers 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!
Ingredients
- Olive oil
- Onions
- Bell Peppers
- Butter Beans
- Kale
- Chipotle Peppers
- Queso Quesadilla
- Flour tortillas
- Salt & pepper
How to cook veggie quesadillas
- 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.
Top tips
Quesadillas on a griddle
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.
How to store
Leftovers can be kept in an airtight container in the refrigerator for up to 3 days. I also think this would freeze well for up to 3 months.
To reheat, thaw overnight in the refrigerator if frozen, then either microwave or pan fry until hot.
Tips for customizing 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
FAQ
Yes, you can swap the large butter beans for baby butter beans or just about any other bean of your choosing. I just like the big butter beans because they're nice and creamy.
Yes, you can use red, green, yellow, or any other bell pepper you have on hand. The difference in taste is minimal between the different colors, but some may notice it more than others.
Queso quesadilla is a Mexican cheese that melts nicely in a quesadilla. You are welcome to swap it for whatever easily melted cheese you have on hand.
More quesadilla recipes
More butter bean recipes
- Easy Canned Butter Beans
- Orecchiette with Spinach and Butter Beans
- Mashed Butter Beans
- Butter Bean Soup
- Greek Pizza
- White Bean Dip
- Double Bean Pita Sandwich
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Chipotle Veggie Quesadillas
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
Alessia says
I love this recipe it is the BEST!!! You should really try it since it is also sooooo easy to make.
Florence Roney says
So quick easy! Probably will dice the capsicum next time. Very yummy!!