Vegan Chipotle White Bean Quesadillas

These are so good, it should be a sin! A sinquesadilla, perhaps?! Because they are without cheese..

Mexican food is probably my favorite my cuisine, and I love that you can get so many vibrant, intense flavors in Mexican dishes without even breaking the bank or buying something obscure. Lime, red onion, cilantro, corn, cumin.. it doesn’t take much to get that distinctly Mexican flavor, even in the absence of cheese! This was my first time cooking with chipotle peppers in adobo sauce, and wow, it might be a game changer! Just opening the can, the aroma was amazing!


Vegan Chipotle White Bean Quesadilla Recipe

Ingredients (2 Quesadillas)

  • Chipotle Spread:
    • 1 can Great Northern Beans (or any white beans, such as Cannelini), drained and rinsed
    • 1 chipotle pepper in adobo sauce
    • 1-2 cloves of garlic
    • Juice of 1 lime
    • 2 tsps cumin
    • 1 tsp salt
    • .5 tsp oregano
    • Black pepper to taste
  • 4 burrito-size flour tortillas
  • 2 dollops of vegan butter (optional)
  • .25 cup black beans, drained and rinsed
  • .25 cup corn (I used frozen, but fresh would be even better)
  • .25 cup red onion, finely diced
  • .25 cup bell pepper, diced
  • 1 avocado
  • 1 scallion/green onion (optional), finely sliced
  • Fresh cilantro, roughly chopped
  • Lemon juice
  • Olive oil (optional)


1. Add all of the Chipotle Sauce ingredients into a food processor and process until it forms a homogenous paste.

2. In a mixing bowl, combine the black beans, corn, red onion, cilantro, and bell pepper (the above measurements are approximate). Season with salt, pepper, a drizzle of olive oil, and a little lime juice if there is any remaining in the lime after using it in the Chipotle Sauce.

3. Heat a dollop of vegan butter on medium-high. While it heats up, assemble the quesadillas by spreading a layer of Chipotle Sauce on one tortilla, sprinkling on half of the fresh vegetables mixture evenly, then placing another tortilla on top.

4. When the pan is hot, add the quesadilla and let it get crispy, but ensure it doesn’t burn (probably 2-3 minutes maximum). Flip and get the other side nice and crispy, too.

5. You may need to add another dollop of vegan butter to the pan before crisping the second quesadilla.

6. Serve with guacamole (smashed avocado with salt, pepper, a splash of lemon juice, a sprinkle of cumin, fresh cilantro, and scallion) and salsa. Enjoy!

This recipe was inspired by “Vegan Quesadillas with Chipotle and White Beans” by Cilantro and Citronella. Thank you for sharing!

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