Name: Hearty Black Bean Quesadillas
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 10
Ingredients: 1 15oz.can black beans ($0.94); 1 cup frozen corn ($0.78); 1/2 cup red onion ($0.15); 1 clove garlic ($0.04); 1/4 bunch fresh cilantro (about ½ cup chopped, $0.20); 2 cups shredded cheddar cheese ($1.97); 1 batch taco seasoning (see notes, $0.67); 10 flour tortillas (7-inch diameter) ($1.98)

Ingredients

10 serv.

1 15oz.can black beans ($0.94)
1 cup frozen corn ($0.78)
1/2 cup red onion ($0.15)
1 clove garlic ($0.04)
1/4 bunch fresh cilantro (about ½ cup chopped, $0.20)
2 cups shredded cheddar cheese ($1.97)
1 batch taco seasoning (see notes, $0.67)
10 flour tortillas (7-inch diameter) ($1.98)

Instructions

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1 Drain the black beans and add them to a bowl along with the frozen corn (no need to thaw)
2 Finely dice the onion, mince the garlic, and roughly chop the cilantro.
3 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.
4 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.
5 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).