Hearty Black Bean Quesadillas

Get ready for the ultimate crowd-pleasing quesadillas that combine crispy tortillas with a savory, protein-packed filling. These aren’t your average cheese-only affairs – we’re talking about a perfectly seasoned mixture of black beans, sweet corn, and melty cheddar that’ll have everyone asking for seconds.

What makes these quesadillas special is their incredible make-ahead potential. You can prep a batch on Sunday and freeze them for quick meals throughout the week. Plus, that moment when the cheese starts oozing out the sides while they’re cooking? Pure kitchen magic.

Ingredients

• 1 (15 oz) can black beans, drained
• 1 cup frozen corn
• 1/2 cup red onion
• 1 clove garlic
• 1/4 bunch fresh cilantro (about 1/2 cup chopped)
• 2 cups shredded cheddar cheese
• 1 batch taco seasoning
• 10 flour tortillas (7-inch diameter)

Steps

1. Drain the black beans thoroughly in a colander and transfer to a large mixing bowl. Add the frozen corn directly from the freezer – no need to thaw, as it will defrost quickly while mixing.
2. Prepare your vegetables: finely dice the red onion into 1/4-inch pieces, mince the garlic until very fine (about the size of grains of rice), and roughly chop the cilantro, including both leaves and tender stems for maximum flavor.
3. Combine all ingredients in the bowl with the beans and corn: add the diced onion, minced garlic, chopped cilantro, shredded cheddar, and taco seasoning. Mix thoroughly until every ingredient is evenly distributed and coated with seasoning. The mixture should hold together when pressed.
4. Assembly and cooking: Place 1/2 cup filling on one half of each tortilla, spreading it evenly but leaving a 1/2-inch border around the edge. Fold tortillas in half, pressing gently to seal. Heat a skillet over medium heat (around 350°F/175°C) and cook each quesadilla for 2-3 minutes per side until golden brown and crispy. The cheese should be completely melted and starting to ooze slightly.
5. Slice each quesadilla into 3 triangles using a sharp knife while still hot. Serve immediately while the cheese is at its meltiest.

Freezing Instructions:

• Layer uncooked quesadillas between sheets of parchment paper
• Place in freezer bags, removing as much air as possible
• Freeze for up to 3 months
• To reheat from frozen: Microwave for 1-2 minutes for soft texture, or cook in a skillet over low heat (300°F/150°C) for 3-4 minutes per side for crispy results

Smart Swaps

• Use whole wheat tortillas for extra fiber
• Swap cheddar for pepper jack for a spicier kick
• Try refried beans instead of whole black beans for a smoother texture

Make It Diabetes-Friendly

• Use low-carb tortillas (reduces carbs by 15g per quesadilla)
• Add 1 cup diced bell peppers to increase fiber
• Reduce cheese to 1.5 cups total
• Serve with 1/4 avocado to help regulate blood sugar response

Pro Tips

• Let filled quesadillas rest for 5 minutes before cooking to help prevent filling from falling out
• Brush tortillas with a tiny bit of oil for extra crispiness
• Always cook on medium heat – too high will burn the tortilla before the cheese melts