1tablespoonolive oilplus more for cooking the quesadillas
1medium yellow onionsliced
1yellow bell peppersliced
1-2chipotle peppers in adoboseeds removed, minced
Coarse kosher salt and freshly ground black pepper
15ouncescanned large butter beansrinsed and drained
12ouncesshredded queso quesadillaabout 3 cups
Adobo from the can of chipotle peppersoptional
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.
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