These quesadillas are perfect for a busy weeknight meal, or perhaps a weekend lunch. They really come together very quickly, and are both flavorful and satisfying. They are also a great option for a vegetarian dish. Even my husband didn’t complain of the lack of meat in these. As an added bonus these are also a very budget friendly meal!
I used whole grain tortillas for these and cheddar cheese, because that’s what I had on hand. I think a Mexican blend or maybe some pepper jack would be good also. Everything else I made as listed. I did top mine with some sour cream though, which is of course optional. You could also top them with some salsa.
When I said these would be great for a busy weeknight meal I wasn’t kidding. What’s easier than opening a can of beans (unless you use dried beans that is lol), mixing it with some frozen corn, onions, a few spices, and some cheese and cilantro, then filling the tortillas and giving them a quick turn in the skillet?! I think someone told me that you can even freeze the extra quesadillas, but I won’t stake my life on that…. I don’t do a lot of freezing of meals so I don’t really know much about what works and what doesn’t.
They may be a tad spicy for kids, but you could cut back on some of the spices if you prefer.
Hearty Black Bean Quesadillas
- 1 can black beans
- 1 cup frozen corn
- 1/2 small red onion
- 1 clove garlic
- 1/4 bunch cilantro
- 2 cups shredded cheese
- 1 T. chili powder
- 1 tsp. smoked paprika
- 1 tsp. cumin
- 1/4 tsp. cayenne
- 1/2 tsp. oregano
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. cornstarch
- 10 taco-sized tortillas (I think I got closer to 8 from mine but I was generous with the filling)
- Drain & rinse beans, and combine in a bowl with the corn.
- Rinse cilantro, and give it a rough chop. Dice onion, and mince garlic. Combine with the bean and corn mixture.
- Add seasoning and stir well to combine everything.
- Spoon 1/2 cup of filling onto one side of your tortilla and fold over. Cook until brown and cheese has melted, flipping when needed.
*Tip* : To keep them warm while you make the rest place on a glass dish in the oven set to warm or about 200F.
Recipe from Budget Bytes