HEARTY BLACK BEAN QUESADILLAS
The delicious black bean quesadillas have become an instant Budget Bytes popularity since their first appearance in 2012. The fiery mixture of beans, cheese, cilantro, corn, and onions creates a flavorful quesadilla perfect for dipping into excellent salsa or sour cream. Create a huge batch, and then freeze it for future use!
HOW TO FREEZE HEARTY BLACK BEAN QUESADILLAS
Fill with quesadillas and fold them; before cooking them, you should stack them on parchment paper between the quesadillas. The stacked quesadillas should be placed in a gallon-sized freezer bag (or 2) and then placed in the freezer. If you’re looking, take one out to enjoy, pull one out of the freezer, and warm it slowly on medium-low heat until the exterior is crisp and the inside is melted. Using a lower temperature, you give the quesadilla made of black beans the chance to cool and heat inside before it overcooks or gets burned.
If you prefer a speedier method, microwave the freezer for between 30 and 60 seconds or until the inside has dry, then place in a hot skillet to cook the exterior while melting the cheese inside.
WHAT KIND OF TACO SEASONING TO USE
You can use a packet of supermarket-bought taco seasoning to make these quesadillas of black beans quick and straightforward. Try my homemade recipe if you own a well-stocked spice cabinet and want to make your taco seasoning.
WHAT TO SERVE WITH QUESADILLAS
I like having something similar to Cumin Lime Coleslaw to serve with my meals to add a bit of freshness and flavor. The warm Corn, Avocado Salad, Charred Corn, and Zucchini Salad are great options. Don’t forget to add some salsa or sour cream to dip into.
MAKE IT MEATY
The black bean quesadillas taste amazing on their own; however, if you’d like to add meat, you can add some slow cooker pulled Pork and something equally essential as chicken breasts cooked in a pan that is then cut into pieces. It’s delicious!
INGREDIENTS
1. 15oz. can black beans ($0.49)
1 cup of frozen corn ($0.20)
1 cup of red onions ($0.22)
One clove of garlic ($0.08)
Fresh cilantro, 1/4 bunch (about 1 cup chopped) ($0.20)
2 cups shredded cheddar cheese ($1.69)
One batch Taco seasoning.($0.67)
Ten flour tortillas (7-inch diameter) ($2.00)
INSTRUCTIONS
The black beans should be rinsed and placed in an empty bowl with the corn that has been frozen (no need to defrost)
Finely chop the onion and garlic, then roughly cut the cilantro leaves.
Add the garlic, onion, cilantro, shredded cheddar, and taco seasoning to the bowl, along with the corn and beans. Mix until everything is evenly mixed and coated with seasoning.
Place a quarter cup of filling on the tortilla’s side and fold it in. The quesadillas can be cooked in a skillet on moderate heat, turning them over until golden brown and crispy, and the filling is cheesy melt. Cut into triangles, then serve.
To freeze the quesadillas stack the cooked and filled quesadillas on a piece of newspaper between every quesadilla. Place them in an airtight container and freeze for up to 3 months. For reheating, microwave (for soft quesadillas) or heat in a skillet over low temperature (make sure to cook at a low temperature so that the filling gets time to melt and defrost before the exterior burns
