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Close-up of golden, pan-fried Black Bean and Corn Quesadillas cut into wedges and stacked on a blue plate. The filling includes melted cheese, black beans, corn, onions, and cilantro. A bowl of salsa is partially visible in the top left corner of the image.
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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.