When the craving for Mexican food hits, nothing will satisfy your appetite like these delicious Black Bean Quesadillas. That’s right – these quesadillas are so good, you won’t even miss the meat! All you need are a few fresh ingredients and pantry staples to make this meal come to life. Best of all, it’s easy to freeze and reheat these quesadillas, so you can make extra portions and save them for later.
Black Bean Quesadillas
• 1 15oz.can black beans
• 1 cup frozen corn kernels
• 1/2 red onion
• 1 clove garlic
• 1/4 bunch fresh cilantro
• 2 cups shredded cheese
• 1 batch taco seasoning
• 10 taco sized tortillas
1. Drain the can of beans and rinse lightly. Place the beans in a large bowl along with the corn (no need to thaw).
2. 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.
3. 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.
4. To freeze the quesadillas, simply fill each one and place it 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).
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