These black bean quesadillas are absolutely delicious and guilt-free. They’re loaded with black beans and corn which make them filling enough for a lunch or weeknight meal, and they freeze really well so you can make a whole batch at once and freeze any leftovers for a lazy day 🙂 This recipe also calls for making your own taco seasoning. If you’ve never made your own taco seasoning before, don’t panic. Chances are you already have most, if not all, of the spices and it’s super easy to make!
There’s enough cheese in this recipe to act as a binder, but if you love cheese like I do then you may want to increase the amount of cheese by 1/4 cup. I still have some of these tucked away in the freezer, but I know I will definitely be making these again in the near future 🙂
Black Bean Quesadillas
Yields: 10 quesadillas
1 (15 oz.) can of black beans
1 cup frozen corn kernels
1/2 small red onion
1 clove garlic
1/4 bunch fresh cilantro
2 cups shredded cheese (I used cheddar)
1 batch taco seasoning
Drain the can of beans and rinse lightly. Place the beans in a large bowl along with the corn (no need to thaw).
Rinse the cilantro, remove the leaves, and chop roughly. Dice the onion and mince the garlic. Add the cilantro, onion, garlic, and shredded cheese to the bowl with the beans and corn. Lastly, mix up a batch of taco seasoning and add to the bowl. Stir everything until evenly mixed.
Place a half cup of the filling on one side of each tortilla and fold over. Cook in a skillet on both sides over medium heat until brown and crispy and the cheesy filling has melted.
To freeze the quesadillas, simply fill each one and place on a baking sheet lined with parchment paper. Place in the freezer for one hour to solidify the quesadillas and then transfer to a freezer bag. To reheat either microwave (for a soft quesadilla) or cook in a skillet on low heat (make sure to use low heat so that the filling has time to thaw and melt before the outside burns).
Source: Budget Bytes