Doing a little Mexican today with these Chipotle Black Bean, Brown Rice, and Mango Quesadillas.
Which also happen to be the easiest, quickest, and most delicious vegetarian quesadilla I have personally ever made…or eaten for that matter.
These quesadillas are filled with black beans, brown rice, mangos, and chipotle peppers. They’re extra cheesy and served up with the quickest homemade salsa verde. The meal is slightly spicy, balanced with a little sweetness, healthy…ish, and possibly one of my new favorite go-to weeknight dinners.
And you guys…want know the very best part? Aside from these being delicious and all made on one sheet pan, these quesadillas are a panty staples recipe. Meaning that I found all the ingredients used to make this recipe in my pantry. I’m not sure if that’s appealing or not to you guys, but I think it’s pretty cool. It’s especially cool when Friday night rolls in and you realize you have zero groceries to make dinner with, and the thought of going to the grocery store…that’s crowded with out-of-town skiers (reality when living in a ski town), sounds miserable.
That wasn’t me this past Friday or anything…Dad please come home (just kidding, but I can’t wait until you do)!
Here’s the deal, my mom has taught me a lot of things: She’s taught me that breakfast for dinner should be a once a week thing, how to sweet talk my way into just about anything, how to make the best oatmeal chocolate chip cookies, and how to keep a well stocked pantry.
All very, very, very important things to know. And I am being very serious right now.
Growing up, my mom was insane with her pantry upkeep. If there is one women that knows a thing or two about food backups, it’s Jenny, aka mom. She’d have backups for backups of all the pantry items she used most. The moment her stock piles got low, she’d replenish. And because of her, there was never a night we couldn’t bake up a batch of chocolate chip cookies.
Obviously, my mom is a very, very smart woman…or cookie? Sorry that’s cheesy, but I had to.
Anyway, she passed the skill on down to me. Granted, I am nowhere near as good as she is, but I try. And because of it I have a pretty well stocked pantry. Therefore, I was able to avoid the crowded grocery store and make these quesadillas.
Here is what you’ll need to do. Mix up some cooked brown rice with a can of black beans, mango chunks (which I always have on hand, both fresh and frozen), and chipotle peppers. Layer that mix inside a tortilla (corn or flour, I like both, but flour is my favorite), add plenty of cheese (which I always have in the fridge). Arrange everything on a baking sheet and bake your quesadillas until the cheese has melted and the quesadillas are golden and crisp.
While the quesadillas are baking, mix up some salsa using canned green chiles with lime juice, cilantro, and salt.
Put everything together and eat while warm.
Oh my gosh. SO GOOD. Cheesy, spicy, a little sweet from the mango, crunchy, and all kinds of perfection.
A couple of recipe notes/things.
Traditionally, quesadillas are pan-fried, but I love baking them for three reasons.
- it’s easy, and there’s VERY LITTLE MESS
- it’s healthier
- it creates the perfect, extra crispy quesadilla
Don’t be afraid to play around with this recipe depending on what you have in your pantry. No brown rice? Try using quinoa, white rice, barley, or whatever grain you do have on hand. Have some pinto beans but not black beans? Use the pinto! Have fun, use what you have, and don’t skimp on the cheese!
I mean, these are quesadillas after all.
Chipotle Black Bean, Brown Rice, and Mango Quesadillas
Servings: 4 quesadillas
Calories Per Serving: 392 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1 1/2 cups cooked brown rice
- 1 cup fresh spinach, chopped
- 1 can (14 ounces) black beans, drained
- 1/2 cup mango chunks, fresh or frozen
- 1-2 chipotle peppers in adobo, chopped
- 1 teaspoon cumin
- 1/4 cup fresh cilantro, chopped
- kosher salt
- 8 small corn or flour tortillas
- 1/2 cup shredded pepper jack cheese
- 1/2 cup shredded cheddar cheese
- plain greek yogurt, limes, avocado, and cilantro for serving
Quick Salsa Verde
- 2 cans (4 ounces) diced green chiles
- juice from 1 lime
- 2 tablespoons toasted pepitas
- 1/4 cup fresh cilantro, chopped
- kosher salt
- 1. Preheat the oven to 450 degrees F. 2. In a bowl, combine the rice, spinach black beans, mangos, chipotle peppers, cumin, cilantro, and a large pinch of salt. 4. On a baking sheet, rub the tortillas with olive oil. Lay 4 tortillas flat and then layer evenly with rice and beans mix plus cheese. Add the top tortilla. Transfer to the oven and cook for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp. 5. Meanwhile, make the salsa. Stir together the green chiles, lime juice, pepitas, and cilantro. Season to taste with salt.6. Serve the quesadillas topped with salsa and drizzled with yogurt. EAT!
Carbs and cheese…the best.
PS. two bean recipes in one week means one thing…I’m feeding myself and not the family.