Hearty Black Bean Quesadillas
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
10 quesadillas
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Calories
28924 kcal
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Course
Lunch
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Cuisine
American, International, Vegetarian
Hearty Black Bean Quesadillas
Description
This recipe for Hearty Black Bean Quesadillas starts by combining canned black beans with frozen corn, requiring no thawing, simplifying preparation. Aromatic ingredients — finely diced red onion, minced garlic, and chopped fresh cilantro — contribute fresh, savory notes. Cheddar cheese adds creamy richness, while taco seasoning evenly seasons the mixture. The filling is spooned onto half of each flour tortilla, folded, and cooked in a skillet over medium heat until browned and crispy on both sides and the cheese has fully melted.
The quesadillas offer a satisfying contrast between the crisp, golden tortilla exterior and the soft, cheesy, bean-based filling. They make a modestly spiced and flavorful vegetarian option that can be served sliced into triangles. The recipe also provides a freezing method: stacking uncooked quesadillas separated with parchment paper in a freezer bag, stored up to three months for easy meal prep.
For reheating, microwaving yields softer quesadillas, while skillet reheating on low heat allows the filling to thaw and melt slowly without burning the tortilla, preserving desirable textures and flavor. The note highlights options for both homemade and store-bought taco seasoning, accommodating different pantry setups.
Ingredients
- 1 oz.can black beans $0.94
- 1 cup corn $0.78, frozen
- 1/2 cup red onion $0.15
- 1 clove garlic $0.04
- 1/4 bunch cilantro $0.20, fresh, about ½ cup chopped
- 2 cups cheddar cheese $1.97, shredded
- 1 batch taco seasoning $0.67
- 10 flour tortilla $1.98, 7-inch diameter
Instructions
- Drain the black beans and add them to a bowl along with the frozen corn (no need to thaw)
- Finely dice the onion, mince the garlic, and roughly chop the cilantro.
- Add the onion, garlic, cilantro, shredded cheddar, and taco seasoning to the bowl with the beans and corn. Stir until everything is evenly combined and coated in seasoning.
- Place a half cup of the filling on one side of each tortilla and fold over. Cook the quesadillas in a skillet over medium heat on each side until brown and crispy and the cheesy filling has melted. Slice into triangles then serve.
- To freeze the quesadillas, stack the filled and uncooked quesadillas with a piece of parchment paper between each quesadilla. Place in a freezer bag and freeze for up to three months. 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
- Use store-bought taco seasoning for convenience, or homemade seasoning to control spices.
- Freeze unbaked quesadillas stacked with parchment paper between to prevent sticking, for up to three months.
- Reheat frozen quesadillas in microwave for softness or reheat in skillet on low heat for crispiness without burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10quesadillas
Amount Per Serving
Calories 28924 kcal
% Daily Value*
| Serving | 1quesadilla | |
| Calories | 289.24kcal | 14% |
| Carbohydrates | 34.29g | 11% |
| Protein | 12.19g | 24% |
| Fat | 11.58g | 18% |
| Sodium | 833.43mg | 35% |
| Fiber | 5.29g | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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