Chipotle Black Bean and Corn Quesadillas
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!
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
Calories: 528kcal | Carbohydrates: 51g | Protein: 30g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 59mg | Sodium: 985mg | Potassium: 576mg | Fiber: 11g | Sugar: 5g | Vitamin A: 621IU | Vitamin C: 4mg | Calcium: 458mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Please consider Leaving a Review!