HEARTY BLACK BEAN QUESADILLAS

Since their debut in 2012, these delicious Black Bean Quesadillas have been a huge hit with Budget Bytes. This quesadilla is a spicy mixture of beans, cheese, corn, onion, and cilantro. It’s great for dipping in sour cream and salsa. You can make a large batch and freeze the rest for later.

WHY I LOVE THESE QUESADILLAS

These quesadillas are my favorite because of three reasons:

  • They are bursting with flavor
  • Amazing EASY to Make
  • Perfect for the freezer

This recipe is great for students and busy people!

They are very filling, and I call them “hearty” black beans quesadillas. I ate too quickly and felt full. This recipe is vegetarian, so meat-eaters will not feel hungry. Promise.

HOW TO FREEZE BLACK BEAN QUESADILLAS HEARTY:

Fill your quesadillas and fold them. But before you cook them, place parchment paper between each one. The quesadillas stacked in a gallon-sized (or two) freezer bag should be placed. Take a quesadilla from the freezer when you are ready to eat it. Heat the quesadilla slowly on medium heat until it is crisp and melted inside. If you use a lower heat, the black bean quesadilla will take longer to heat up.

You can also microwave frozen from frozen for between 30-60 seconds or until the inside is thawed. Then, heat a skillet to brown the outside and melt the cheese inside.

WHAT KIND OF TACO SEASONING SHOULD YOU USE?

You can make these black bean quesadillas fast and easily by using a packet of taco seasoning. You can also use my homemade taco spice recipe if you have a large spice cupboard.

WHAT TO SERVE WITH QUESADILLAS

I love to add Cumin Lime Coleslaw to my meals for extra vegetable freshness. Warm Corn, Avocado SaladCharred Corn, and Zucchini Salad make great choices. For dipping, don’t forget salsa or sour cream. 🙂

HEARTY BLACK BEAN QUESADILLAS

These Hearty Black Bean Quesadillas make a great vegetarian snack or light meal. They are easy to freeze and are delicious!

Prep time: 5 minutes

Cooking Time: 10 minutes

Total Time: 15 minutes

INGREDIENTS

  • 1 15oz. can black beans ($0.49)
  • 1 cup frozen corn (0.20)
  • 1/2 cup red onions ($0.22)
  • 1 clove of garlic ($0.08)
  • 1/4 cup fresh cilantro (approximately 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)

INSTRUCTIONS

  • Add the black beans to a bowl with the frozen corn.
  • Finely chop the onion and mince the garlic.
  • Add the cilantro, onion, garlic, shredded cheddar, taco seasoning, and beans and corn to the bowl. Mix everything until well combined. Season with salt and pepper.
  • Fold one tortilla in half and place half of the filling on each side. The quesadillas should be cooked in a skillet on medium heat until golden brown and crispy. Cut into triangles and serve.
  • Place the uncooked and filled quesadillas on parchment paper to freeze their quesadillas. Put the quesadillas in a freezer bag. Freeze for up to 3 months. You can either heat it in the microwave for a soft quesadilla or heat it in a skillet. Make sure the filling is thawed and melted before the outside burns.

NOTES

* This is my homemade taco seasoning. You can also use a packet from the store if you need it.

NUTRITION

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

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