Chipotle Bean and Cheese Quesadillas
Regardless of how you feel about the Tex-Mex staple that is Quesadillas, I can assure you that you’ve never had quesadillas like our Delicious Homemade Chipotle Bean and Cheese Quesadillas.
Other quesadillas are fine, but these are the perfect blend of spicy, zesty, and easy to make. I love them so much that I have been eating them for lunch for a month and a half.
They are so.
Bean and Cheese Quesadillas Are So Easy
If you can chop a pepper, scoop some spices, and open a couple cans of beans, that’s really all there is to making these.
That’s one of the main reasons I make them so often.
I have a tendency to be pretty lazy on the weekends, and that makes it a challenge to prepare food for the week. I always find myself on a Sunday afternoon saying,
“What am I going to eat this week?”
The answer is usually these quesadillas.
They’re simple and they require so few ingredients that I don’t have in my house, so it’s an easy choice.
The Perfect Beginner Recipe
If you have never cooked before, try making these quesadillas. I think that one of the most important parts of learning to cook for the first time is having a super yummy product at the end of it.
If you cook something that’s less flavorful or is a particularly challenging recipe, you may find yourself burnt out or not wanting to come back to the recipe you made.
And yeah, learning to cook with more “subtle” flavors can be good later down the road, but sometimes you just have to make a dang quesadilla and have it be oh-so delicious.
These quesadillas are sure to fit right into your usual lunchtime routine. They’re fast to make when you need them on demand, but they also do well made ahead of time and heated up wherever you’re going.
You could even make a huge batch on Sunday before the week starts, freeze them, and heat them up when you need them.
Tips and Tricks
- Don’t try to butter the tortilla, just throw a pad of butter in your frying pan. It doesn’t make that much of a difference, and it saves so much time and energy.
- Put your quesadillas in the pan cheese-side down first. This will help the cheese melt faster so they stick together when you flip them.
- Keep the temperature low. Quesadillas are a low and slow kind of food. If you cook them too hot, you’ll burn the butter, char the quesadillas, and the cheese won’t really melt. No good. When in doubt, turn the temperature down. I promise they’ll cook, but you want delicious quesadillas, right?
Chipotle Bean and Cheese Quesadadillas
- 1 red pepper
- 1 1/2 cups frozen corn
- 1 tbsp chili powder
- 3 15 oz cans black beans
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- 1/2 tsp chipotle
- 1/2 tsp paprika
- 1 tsp cumin
- Sautee the finely diced pepper and corn in olive oil until the peppers are tender and the corn is browned
- Simmer the beans (drained, but not rinsed) on low heat until the beans becom very tender and look slightly refried. The more you can simmier without drying the beans out, the better
- Add the spices, corn, and peppers to the beans
- Depending on the size of your tortilla, we have found 1/4 cup of the mixture and 2 tablespoons of cheese is the perfect amount
- Cook the quesadillas on low (low!) until the cheesy is gooey and the tortilla is golden brown
If you enjoyed these chipotle bean and cheese quesadillas, make sure to follow us on Instagram, visit us on pinterest, and spread the good word to the people in your life who you think deserve to have food this good!
If you’re a fan of tex mex, you might like our Easy Vegan Freezer Breakfast Burritos