$6.61 RECIPE / $0.66 EACH
The spicy combination of cheese, beans, corn, cilantro, and onion creates savory black bean quesadillas that are great with sour cream or salsa.
Make a big batch of black bean quesadillas and keep some in the freezer for later.
WHY DO I LOVE THESE QUESADILLAS?
These quesadillas are my favorite for three reasons:
- They’re flavorful and EASY to make, making them ideal for freezing!
- Take heed, students and other time-crunched individuals: this dish is ideal for you!
Because they’re unexpectedly full, I nicknamed them “hearty” black bean quesadillas. I ate two in a hurry and immediately felt like my gut was not just full, but overflowing. This is one of those vegetarian meals that meat-eaters will enjoy. Promise.
BLACK BEAN QUESADILLAS IN THE FREEZER:
Simply fill and fold your quesadillas, but stack them with parchment paper in between each one before cooking. Place the quesadillas in a gallon-sized freezer bag (or two) and freeze.
Take a quesadilla out of the freezer and reheat it carefully over medium-low heat until the outside is crispy and the inside is melted when you want to eat it.
Lowering the heat allows the black bean quesadilla to defrost and heat on the inside before overcooking or burning on the outside.
Microwave for 30-60 seconds from frozen, or until the inside is thawed, then finish in a skillet to crisp the outside and melt the cheese on the inside.
WHAT TYPE OF TACO SEASONING SHOULD I USE?
You can use a packet of store-bought taco seasoning to make these black bean quesadillas very fast and easy. Alternatively, if you have a well-stocked spice cupboard, you can make your own taco seasoning using my recipe.
QUESADILLAS AND WHAT TO SERVE WITH THEM
For an extra dose of vegetable freshness, I like to serve something like Cumin Lime Coleslaw on the side. Warm Corn and Avocado Salad and Charred Corn and Zucchini Salad are both excellent options. Don’t forget to serve with salsa or sour cream for dipping.
BLACK BEAN QUESADILLAS
Servings: 10 quesadillas
- 1 15oz. can black beans ($0.49)
- 1 cup frozen corn ($0.20)
- 1/2 cup red onion ($0.22)
- 1 clove of garlic ($0.08)
- 1/4 bunch fresh cilantro (about 1/2 cup chopped) ($0.20)
- 2 cups shredded cheddar cheese ($1.69)
- 1 batch taco seasoning* ($0.67)
- 10 flour tortillas (7-inch diameter) ($2.00)
- Drain the black beans and combine with the frozen corn in a mixing basin (no need to thaw).
- Dice the onion finely, mince the garlic, and chop the cilantro coarsely.
- Combine the beans, corn, onion, garlic, cilantro, shredded cheddar, and taco seasoning in a mixing dish. Stir until everything is well incorporated and seasoning is equally distributed.
- Fold a half cup of the filling over one side of each tortilla. Cook the quesadillas in a skillet over medium heat until golden and crispy on both sides and the cheese filling has melted on each side. Then serve in triangles.
- Stack the filled and uncooked quesadillas with a piece of parchment paper between each quesadilla to freeze.
- Freeze for up to three months in a freezer bag. To reheat, microwave (for a soft quesadilla) or cook on low heat on a skillet (make sure to use low heat so that the filling has time to thaw and melt before the outside burns).
* I used my own taco seasoning in this recipe, but you can substitute a store-bought packet if needed.
- Serving: 1 quesadilla
- Calories: 289.24 kcal
- Carbohydrates: 34.29 g
- Protein: 12.19 g
- Fat: 11.58 g
- Sodium: 833.43 mg
- Fiber: 5.29 g
STEP-BY-STEP INSTRUCTIONS FOR MAKING BLACK BEAN QUESADILLAS
- In a large mixing bowl, combine 1 cup of frozen corn (no need to thaw) and one 15-ounce can (drained) of black beans.
- Then, finely dice 1/2 cup red onion, mince one garlic clove, and roughly chop 1/4 bunch of fresh cilantro. Because these ingredients are so adaptable, you don’t need to be precise with the measurements.
- You can use one packet of store-bought taco seasoning or create your own with the recipe for Homemade Taco Seasoning.
- In a large mixing basin, combine the taco seasoning and 2 cups of shredded cheddar cheese. The quesadillas are held together by the “glue” of cheese.
- Stir the ingredients together until they are thoroughly combined.
- It’s time to assemble the quesadillas. For these quesadillas, you’ll need roughly ten flour tortillas with a diameter of 7 inches (the tortillas I had today were slightly larger so my quesadillas ended up being a bit thinner). Fill each tortilla with a half cup of filling and fold it over. At this stage, you can either cook or freeze them.
- To make the black bean quesadillas, heat a skillet over medium heat and cook the quesadillas on both sides until golden brown and crispy and the filling has melted. I don’t use any oil or butter, but you can if you want the quesadillas to have a fried finish.
- Then slice and serve! Each quesadilla can be sliced into two or three pieces. I’ve found that cutting from the outside edge in toward the middle fold results in less filling seeping out. A pizza cutter can also be used.