Hearty Black Bean Quesadillas

Words. Cannot. Describe. …how insanely good these Black Bean Quesadillas are!! This is my new favorite recipe, hands down. Hands down.

Last week I stopped by Whole Foods to stock up on grains and stuff from the bulk aisle, and I also grabbed a couple frozen quesadillas for a quick splurge dinner. While they were totally delicious, I knew that I could make them better myself and for far less money. And I did.

Hearty Black Bean Quesadillas

Why I’m In Love with These Quesadillas ❤️

they’re bursting with flavor

incredibly EASY to make

to make perfect for the freezer! I love these quesadillas for three reasons: 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.

How to Freeze Hearty Black Bean Quesadillas:

Just fill and fold your quesadillas, but before you cook them, stack them with parchment paper in between each quesadilla. Place the stacked quesadillas in a gallon-sized freezer bag (or two) and pop them into the freezer. When you want to eat one, take a quesadilla out of the freezer and reheat it slowly over medium-low heat until the outside is crispy and the inside has melted.

Using a lower heat gives the black bean quesadilla time to thaw and heat on the inside before the outside overcooks or burns.

Print Recipe 4.9 from 147 votes Hearty Black Bean Quesadillas Black beans, corn, cilantro, cheese, and plenty of spices make these vegetarian black bean quesadillas big on flavor and surprisingly filling. Prep Time: 5 mins Cook Time: 10 mins Total Time: 15 mins Servings: 10 quesadillas Ingredients 1 15oz.can black beans ($0.56)

1 cup frozen corn kernels ($0.48)

1/2 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) Instructions 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). Notes **I used black beans that I cooked from dry in my slow cooker using this method . It’s easy, requires almost no effort, and is about 1/3 the cost of a can of beans. See how we calculate recipe costs here. Tried this recipe? Mention @budgetbytes or tag #budgetbytes on Instagram! Nutrition Serving: 1 Serving ・ Calories: 267.92 kcal ・ Carbohydrates: 38.61 g ・ Protein: 12.23 g ・ Fat: 7.44 g ・ Sodium: 788.53 mg ・ Fiber: 6.7 g Nutritional values are estimates only. See our full nutrition disclosure here. The equipment section above contains affiliate links to products we use and love. As an Amazon Associate I earn from qualifying purchases.

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How to Make Black Bean Quesadillas – Step By Step Photos