Black Bean & Corn Quesadillas

These black bean and corn quesadillas make for a delicious and quick vegetarian lunch that you can take to work or school.

Freezer meals don’t just have to be for dinner. You can easily freeze these quesadillas for a quick and easy vegetarian lunch.

We share many other quick and easy lunch ideas, plus more, inside our Freezer Meals 101 club. If you are new to freezer meals, this is what you need to get started. We teach you all the tips and tricks so you can have success the first time. No flavorless or mushy meals here! We test each and every recipe that goes inside the club, so you know they will taste amazing. Click here to join today.

Black Bean and Corn Quesadillas Recipe

Ingredients:

• 15 oz. can black beans, rinsed and drained
• 1 cup kernel corn, frozen
• 1 half purple onion, diced
• 1 clove of garlic, minced
• 1/2 cup cilantro, chopped
• 2 cups Tex Mex cheese, shredded
• 2 tbsp. taco seasoning
• 12 large flour tortillas

Assembly Instructions:

• Mix everything except the flour tortillas together in a bowl.
• Spread on half of each of the flour tortillas and fold over the other half.
• Lay flat in a single layer on a baking sheet and freeze.
• When fully frozen, transfer to a freezer bag.
• Remove excess air, seal, and freeze.

Skillet cooking instructions:

• Cook from frozen.
• Remove one or more quesadillas from the bag.
• Cook in a skillet, covered on medium heat, flipping partway through.
• The Quesadilla is done when the cheese is melted and the tortilla is golden brown.

Oven cooking instructions:

• Cook from frozen.
• Remove one or more quesadillas from the bag.
• Place on a baking sheet and cook in a 350°F oven for 7 minutes, and then check for doneness.
• Quesadillas should have melted cheese and be golden brown when done.

Air fryer cooking instructions:

• Cook from frozen.
• Preheat the air fryer to 350°F.
• Place the quesadilla in the air fryer and cook for 8 minutes, flipping halfway.
• Quesadillas should have melted cheese and be golden brown when done.

How to Serve

When your quesadillas are done, pair them with your favorite salsa, shredded lettuce, tomato, guacamole, or sour cream. You could also include Mexican rice or refried beans for a more filling option.

If you would like to add more protein, you can add shredded rotisserie chicken to the filling and freeze it.

Check out our other quick and easy lunch ideas: Ham and cream cheese rollups, Corn dog mini muffins, and Pepperoni Pizza Pinwheels.

Print

Black Bean and Corn Quesadillas

Prep Time

15 mins

Cook Time

10 mins

 

Course: Lunch

Servings: 6

Calories: 422 kcal

Ingredients

• 15 oz. can black beans rinsed and drained
• 1 cup kernel corn frozen
• 1 half purple onion diced
• 1 clove of garlic minced
• 1/2 cup cilantro chopped
• 2 cups Tex Mex cheese shredded
• 2 tbsp. taco seasoning
• 12 large flour tortillas

Instructions

Assembly instructions:

1. Mix everything except the flour tortillas together in a bowl.
2. Spread on half of each of the flour tortillas and fold over the other half.
3. Lay flat in a single layer on a baking sheet and freeze.
4. When fully frozen, transfer to a freezer bag.
5. Remove excess air, seal, and freeze.

Skillet cooking instructions:

1. Cook from frozen.
2. Remove one or more quesadillas from the bag.
3. Cook in skillet, covered on medium heat, flipping partway through.
4. The Quesadilla is done when the cheese is melted and tortilla is golden brown.

Oven cooking instructions:

1. Cook from frozen.
2. Remove one or more quesadillas from the bag.
3. Place on baking sheet and cook in 350° oven for 7 minutes, and then check for doneness.
4. Quesadillas should have melted cheese and be golden brown when done.

Air fryer cooking instructions:

1. Cook from frozen.
2. Preheat air fryer to 350°.
3. Place quesadilla in air fryer and cook for 8 minutes, flipping half way.
4. The Quesadillas should have melted cheese and be golden brown when done.