Total Recipe cost: $6.61

Servings Per Recipe: 10 (one quesadilla each)

Cost per serving: $0.66

Prep time: 15 min. Cook time: 10 min. Total: 25 min.

INGREDIENTS COST 1 (15 oz.) can black beans** $0.56 1 cup frozen corn kernels $0.48 1/2 small red onion $0.44 1 clove garlic $0.08 1/4 bunch fresh cilantro $0.21 2 cups shredded cheese $2.50 1 batch taco seasoning $0.34 10 taco sized tortillas $2.00 TOTAL $6.61

Step By Step Photos

Words. Cannot. Describe. ...how insanely good these are!! This is my new favorite recipe, hands down.So, most people go to Whole Foods to explore their beautiful produce, organic meat, and other...well, whole foods. But me? I'm drawn to the junk food and convenience food. I think it's because the selection is so interesting and I feel aless guilty eating it. Plus the flavors of their "junk food" are much more aligned with my palate than regular junk food. Anyway, last week I stopped by to stock up on grains and stuff from the bulk aisle and I grabbed a couple frozen quesadillas for a quick splurge dinner. While they were totally delicious, Ithat I could make them better and for far less money. And I did.I love these quesadillas for three reasons:they're bursting with flavorthey'reto make andthey're perfect for the freezer! Students and other busy people take note: this recipe is perfect for you!I called them "hearty" black bean quesadillas because they are surprisingly filling. I hastily ate two and then promptly felt like my belly was going to explode. This is one of those vegetarian recipes that meat eaters won't feel deprived eating. Promise.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).

Labels: beans, easy, mexican, quick, sandwich, vegetarian