Black Bean & Cheddar Quesadilla Pockets
Easy, freezer-friendly quesadillas with beans and cheese
Prep 5 min
Cook 10 min
Total 15 min
Serves 10
These black bean and cheddar quesadilla pockets are a perfect lunch option that uses pantry basics like canned beans and frozen corn. They’re quick to prepare, freeze well, and deliver big flavor on a small budget.
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Ingredients
- 1 15 oz can canned black beans
- 1 cup frozen corn kernels
- 1/2 cup, finely diced red onion
- 1 clove, minced garlic clove
- 1/4 bunch, chopped fresh cilantro
- 2 cups shredded cheddar cheese
- 1 tablespoon taco seasoning (or store-bought packet)
- 10 7-inch flour tortillas
Instructions
- Rinse and drain the black beans, then combine them in a bowl with frozen corn (no need to thaw).
- Add the diced red onion, minced garlic, chopped cilantro, shredded cheddar cheese, and taco seasoning to the bowl. Mix everything well until the seasoning is evenly distributed.
- Lay out one tortilla at a time and spoon about 1/2 cup of the filling onto one half. Fold the tortilla over to create a half-moon shape and gently press the edges together.
- Heat a nonstick skillet over medium heat. Cook each quesadilla for 3-4 minutes per side until golden brown and the cheese has melted inside.
- For freezer storage, place uncooked quesadillas separated by parchment paper in a freezer bag. Freeze up to 3 months. To reheat, warm gently in a skillet over low heat or microwave until heated through.
Pro tip: Use low heat when reheating frozen quesadillas to ensure the filling melts thoroughly without burning the tortilla.
Nutrition
This recipe works out to about 220 calories per serving. For the full breakdown, protein, carbs, and fat included, save it in the Forkful app: nutrition is calculated automatically from the ingredient list.
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