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).
**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 ? the cost of a can of beans.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (377g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 159 (20%)|
|Amt Per Serving||% DV|
|Total Fat 17.7g||24 %|
|Saturated Fat 6.9g||35 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 30.1mg||9 %|
|Sodium 600.7mg||21 %|
|Potassium 822mg||22 %|
|Total Carbohydrate 140.1g||41 %|
|Dietary Fiber 21.4g||86 %|
|Sugars, other 118.6g|
|Protein 27.1g||39 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 798
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