These chipotle black bean and corn quesadillas are packed with smoky heat and oozy cheese. A quick and delicious vegetarian meal ready in under 30 minutes!
- I've wanted to make a vegetarian quesadilla recipe for a while now...and here it finally is...for Cinco de Mayo 2025!! The smoky heat from the chipotle, the creamy melted cheese, and the crispy tortilla make every bite irresistible. Enjoy with your favourite Mexican sides.
Tips
- Dairy-free option – use vegan cheese instead of traditional cheese.
- Gluten-free option – use corn tortillas or gluten-free tortilla wraps.
- This chipotle black bean and corn quesadilla recipe is easily adapted if you’re cooking for less or more people.
Frequently Asked Questions
Yes – the black bean and corn mixture, and pickled red onions can be made and kept in the in the fridge for up to 2 days.
Reheat in a dry skillet or frying pan over a medium heat or in an air fryer at 180C (350F) for 3 to 4 minutes for crispiness.
Yes - wrap them individually and freeze for up to 2 months. Reheat in a pan or oven for best results.
Use mozzarella, Monterey Jack or a blend of Mexican cheeses for the best melt and flavour.
Add extra chipotle paste, diced jalapeños, or a dash of hot sauce.
Yes - bake at 200C/180C fan/gas 6 for 10 to 12 minutes, turning over halfway through for even crispiness.
Serve with sour cream, guacamole, pico de gallo salsa, or refried beans.
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HOW TO MAKE THESE CHIPOTLE BLACK BEAN AND CORN QUESADILLAS
Ingredients
Pickled red onions:
- 1 large red onion, finely sliced
- 4 tsp white wine vinegar
- 0.25 tsp salt
Quesadillas:
- 400g tin black beans, drained and rinsed
- 150g fresh or frozen sweetcorn, defrosted in hot tap water and drained, if frozen
- 1 pepper (any colour), deseeded and finely diced
- 1 tbsp chipotle paste
- 0.25 tsp salt
- 0.25 tsp freshly ground black pepper
- olive oil or vegetable oil
- 4 large flour or corn tortillas
- 300g mozzarella cheese, grated
To serve (optional):
- pico de gallo salsa
- guacamole or slices of avocado
- sour cream or creme fraiche
Instructions
- Firstly, make the pickled red onions - put the finely sliced onions into a serving bowl and add the white wine vinegar and salt. Stir to combine and set aside to marinate for at least 30 minutes, stirring every now and again.
- Put your oven on at its lowest temperature.
- Make the pico de gallo salsa now if you're planning to serve it with the quesadillas, then set it aside ready for serving.
- In a large bowl, mix the black beans, sweetcorn, finely diced pepper, chipotle paste, salt and freshly ground black pepper together, until well combined.
- Heat a large frying pan over a medium low heat and brush it with a drizzle of oil. Lay a tortilla in the pan and arrange a quarter of the black bean and corn mixture over half the tortilla and top with a quarter of the grated mozzarella.
- Fold the other half of the tortilla over the filling to make a semi-circle and cook for 2 minutes until the cheese is starting to melt and the tortilla is lightly browned. Carefully turn the quesadilla over using a fish slice or palette knife, and fry on the other side for 2 minutes until it's golden and the cheese is oozing.
- Transfer it to the oven to keep warm while you make the rest of the quesadillas.
- Serve, cut into wedges with the pickled red onions and your choices of Mexican sides.
Serving Suggestions
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Chipotle Black Bean and Corn Quesadillas
Equipment
Ingredients
Pickled red onions:
- 1 large red onion finely sliced
- 4 tsp white wine vinegar
- 0.25 tsp salt
Quesadillas:
- 400 g (14.1 oz) tin black beans drained and rinsed
- 150 g (5.3 oz) fresh or frozen sweetcorn defrosted in hot tap water and drained, if frozen
- 1 pepper any colour, deseeded and finely diced
- 1 tbsp chipotle paste
- 0.25 tsp salt
- 0.25 tsp freshly ground black pepper
- olive oil or vegetable oil
- 4 large flour or corn tortillas
- 300 g (2 ½ cups) mozzarella cheese grated
To serve (optional):
- pico de gallo salsa
- guacamole or slices of avocado
- sour cream or creme fraiche
Instructions
- Firstly, make the pickled red onions - put the finely sliced onions into a serving bowl and add the white wine vinegar and salt. Stir to combine and set aside to marinate for at least 30 minutes, stirring every now and again.
- Put your oven on at its lowest temperature.
- Make the pico de gallo salsa now if you're planning to serve it with the quesadillas, then set it aside ready for serving.
- In a large bowl, mix the black beans, sweetcorn, finely diced pepper, chipotle paste, salt and freshly ground black pepper together, until well combined.
- Heat a large frying pan over a medium low heat and brush it with a drizzle of oil. Lay a tortilla in the pan and arrange a quarter of the black bean and corn mixture over half the tortilla and top with a quarter of the grated mozzarella.
- Fold the other half of the tortilla over the filling to make a semi-circle and cook for 2 minutes until the cheese is starting to melt and the tortilla is lightly browned. Carefully turn the quesadilla over using a fish slice or palette knife, and fry on the other side for 2 minutes until it's golden and the cheese is oozing.
- Transfer it to the oven to keep warm while you make the rest of the quesadillas.
- Serve, cut into wedges with the pickled red onions and your choice of Mexican sides.
Notes
- Dairy-free option – use vegan cheese instead of traditional cheese.
- Gluten-free option – use corn tortillas or gluten-free tortilla wraps.
- This chipotle black bean and corn quesadilla recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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