Chipotle Black Bean Quesadillas with Cumin and Chive Dipping Sauce

Name: Chipotle Black Bean Quesadillas with Cumin and Chive Dipping Sauce
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Mexican
Ingredients: 1 (10-inch) flour tortilla; 1 MorningStar chipotle black bean veggie burger or 15 oz drained black beans mixed with 15 oz drained corn; 3 tablespoons shredded Mexican blend cheese; Cooking spray or 1 teaspoon neutral oil; 1 teaspoon taco seasoning; 1/2 cup sour cream; 1/4 teaspoon ground cumin; 1 tablespoon finely chopped chives

There’s something magnetic about the sizzle when a tortilla hits a hot pan — that immediate hiss, the toasty aroma of browned flour, and the smoky whisper of chipotle and cumin. When you lift the lid (or simply fold the tortilla) and cut into a golden, crisp half-moon, steam escapes carrying the scent of black beans, sweet corn, melted Mexican cheese, and a tangy cumin-chive crema. Each bite is a contrast: crunchy exterior, creamy bean-and-corn heart, little pops of sweet corn, and the cool herbaceous dip that brings everything into balance.

This quesadilla is one of those small culinary victories that feels both homey and a little celebratory. It’s perfect for quick weeknight dinners, cozy solo lunches, late-night cravings, or casual gatherings where everyone can assemble their own variations. Make it for game day, a laid-back weekend brunch, or pack it as an upscale lunchbox treat — it’s comfort food with a cleverly adult twist.

At a Glance

Prep time: 10 minutes
Cook time: 6–8 minutes
Total time: 16–18 minutes
Servings: 1 generous quesadilla (serves 1)
Difficulty: Easy — great for beginners

Nutrition Highlights

Nutrition values are estimates calculated per serving (the full recipe as written) using standard USDA FoodData Central reference values and typical product labels. Results will vary slightly by brand and specific ingredients you choose.

Per serving (approximate)

Calories: 1,550 kcal
Protein: 64 g
Carbohydrates: 249 g
Fat: 44 g
Saturated fat: ~13 g
Fiber: ~51 g
Sodium: variable (dependent on canned ingredients and taco seasoning; estimate 1,200–1,800 mg)

Notes:

These numbers are estimates for the full single-portion recipe using 15 oz drained black beans + 15 oz drained corn as the filling. If you use a single MorningStar chipotle black bean veggie burger instead of the canned beans/corn combo, calories, carbs, and fiber will be markedly lower.
For reference on recommended dietary guidelines and storage of cooked foods, consult USDA and Mayo Clinic resources.

Why You’ll Love It

Bold, smoky flavor: Chipotle and cumin bring a warm, smoky backbone that’s balanced by the bright chives in the dipping sauce.
Textural delight: A crisp tortilla shell encases a creamy, slightly chunky filling — every wedge offers contrast.
Crowd-pleaser and versatile: It’s quick to scale, easy to customize (vegan, gluten-free, spicier), and holds up well for sharing at casual get-togethers.
Fiber- and protein-forward: Using black beans and corn delivers substantial fiber and plant protein, making this more satiating than a plain cheese quesadilla.

How to Make Chipotle Black Bean Quesadillas with Cumin and Chive Dipping Sauce

Ingredients

1 (10-inch) flour tortilla
1 MorningStar chipotle black bean veggie burger OR 15 oz drained black beans mixed with 15 oz drained corn (see substitutions below)
3 tablespoons shredded Mexican blend cheese
Cooking spray (or 1 teaspoon neutral oil)
1 teaspoon taco seasoning
1/2 cup sour cream
1/4 teaspoon ground cumin
1 tablespoon finely chopped chives

Optional ingredients and substitutions

Use Greek yogurt instead of sour cream for a tangier, higher-protein dip.
For vegan: use dairy-free cheese and swap sour cream for a thick cashew cream or vegan yogurt.
For gluten-free: replace the 10-inch flour tortilla with a gluten-free tortilla or a corn tortilla (may be smaller — adjust filling).
Add-ins: diced red pepper, sautéed onions, chopped cilantro, or a squeeze of lime for brightness.

Directions

Prepare the filling: If using the MorningStar chipotle black bean veggie burger, cook it according to package directions and chop finely. If using canned beans and corn, drain both and combine in a bowl; stir in 1 teaspoon taco seasoning until evenly distributed. Taste and adjust seasoning.
Lay the tortilla flat on a cutting board or countertop. Spread the chopped burger mixture or a heaping 1/2–3/4 cup of the beans-and-corn mix evenly over one half of the tortilla.
Sprinkle 3 tablespoons of shredded Mexican blend cheese over the filling. Fold the other half of the tortilla over to form a half-moon. Press gently to seal.
Heat a nonstick skillet over medium heat and lightly coat with cooking spray or brush with a little oil. When the pan is hot, add the folded quesadilla. Cook 2–3 minutes per side, using a spatula to press gently, until both sides are golden brown and crispy and the cheese has melted. Rotate heat as needed to avoid burning.
While the quesadilla cooks, make the dipping sauce: In a small bowl, mix 1/2 cup sour cream, 1/4 teaspoon ground cumin, and 1 tablespoon finely chopped chives until smooth. Season with a pinch of salt and a grind of black pepper; add a squeeze of lime if you like.
Remove the quesadilla to a cutting board and let it rest for 1–2 minutes (this helps the filling set). Slice into wedges and serve hot with the cumin and chive dipping sauce.

Practical tips

Don’t overfill: If your filling is bulky, use slightly less per tortilla so it seals and flips easily.
Check doneness by color: Golden-brown with some darker flecks means the exterior is crisp and the cheese inside should be melted.
For extra crispness, finish under a broiler for 30–45 seconds per side (watch closely).

Serving Suggestions

Classic: Serve wedges with the cumin-chive sauce, lime wedges, and a scatter of fresh cilantro.
With sides: Pair with a bright tomato-and-avocado salad, pickled red onions, or a smoky roasted pepper salsa.
For breakfast: Add a fried egg on the side or stuff in scrambled eggs for a brunch quesadilla.
As a snack: Cut into small wedges and serve as an appetizer with additional dips (guacamole, pico de gallo, chipotle mayo).
Beverage pairings: Goes well with iced tea, a citrusy lager, or a bright blanco margarita.

Storage Instructions

Room temperature: Do not leave cooked quesadillas out for more than 2 hours (1 hour if ambient temp >90°F) — follow USDA food safety guidelines.
Refrigerator: Store cooled quesadilla wedges in an airtight container for up to 3–4 days. Reheat in a skillet over medium-low heat to restore crispness, or use an oven/toaster oven at 350°F for 6–8 minutes.
Freezer: Wrap individual wedges tightly in plastic wrap and place in a freezer bag for up to 2 months. Reheat from frozen on a baking sheet at 375°F for 12–15 minutes, flipping halfway through, until heated through and crisp.

Pro Tips & Tricks

Even heating: If your skillet conducts heat unevenly, rotate the quesadilla during cooking to prevent hot spots and burning.
Cheese choice: A blend with Monterey Jack melts beautifully and balances the smokiness of chipotle. If you prefer sharper flavor, add a tablespoon of shredded sharp cheddar.
Prevent sogginess: If using canned beans, drain thoroughly and pat dry with paper towels; excess moisture will make the tortilla soggy.
Make-ahead filling: The beans-and-corn mix can be made ahead and refrigerated for up to 3 days — great for quick assembly.
Crispness secret: Lightly brush the outside of the tortilla with a little oil or melted butter before toasting for an extra-crisp, golden finish.

Fun Flavor Ideas

Vegan swap: Use a smoky vegan cheese, vegan sour cream (or cashew cream), and a vegan chipotle patty or extra seasoned black beans.
Spicy-sweet: Add chopped pickled jalapeños and a drizzle of honey or agave for a sweet-heat combo.
Green chile & queso: Swap taco seasoning for chopped roasted Hatch chiles and add queso fresco instead of Mexican blend for Southwest flair.
Tex-Mex loaded: Add sautéed onions, bell peppers, and a sprinkle of taco-style seasoning; finish with pickled red onions and a dollop of guacamole.
Breakfast twist: Add scrambled eggs and breakfast sausage (or veggie sausage) to the filling for morning-friendly quesadillas.

Recipe Q&A

Q: Can I use corn tortillas instead of a flour tortilla?
A: Yes — but corn tortillas are smaller and more fragile. Use two stacked corn tortillas per quesadilla or trim the filling to fit; heat gently to avoid cracking.

Q: My quesadilla is soggy. How do I fix that?
A: Ensure beans and corn are well-drained and patted dry. Cook on medium heat long enough to brown the tortilla; finishing in a hot oven or under broiler briefly can help crisp it up.

Q: How can I reduce calories and fat?
A: Use a low-fat or light sour cream (or plain Greek yogurt), reduce cheese to 1–2 tablespoons, and choose a whole-wheat tortilla or a smaller corn tortilla.

Q: Can I make the dipping sauce ahead?
A: Yes — the cumin-chive sauce can be made up to 24 hours ahead and refrigerated. Stir before serving and adjust seasoning if needed.

Q: How do I reheat leftovers without losing crispness?
A: Reheat in a skillet over medium-low for a few minutes per side or in a toaster oven/oven at 350°F for 6–8 minutes. Avoid microwaving if you want crisp edges.

Jump to Recipe Card

Conclusion

I hope this recipe inspires you to savor bold, smoky flavors and the simple pleasure of a perfectly crisp quesadilla. If you want a chipotle-black-bean dip inspired by a popular grocery-store favorite to serve alongside or adapt into the filling, check out this chipotle black bean dip (Trader Joe’s copycat). And if you enjoyed the idea of handheld, baked, and creamy fillings, you might like the technique in this baked creamy chicken taquitos recipe — it’s a helpful reference for baking and freezing handhelds.

Try the quesadilla, make it your own, and share a photo or note about your twist — I love hearing how readers adapt recipes for their kitchens. Happy cooking!