Ingredients

The following ingredients have 4 Servings
  • 1 15oz.can black beans ($0.49)
  • 1 cup frozen corn ($0.20)
  • 1/2 cup red onion ($0.22)
  • 1 clove garlic ($0.08)
  • 1/4 bunch fresh cilantro (about ½ cup chopped) ($0.20)
  • 2 cups shredded cheddar cheese ($1.69)
  • 1 batch taco seasoning* ($0.67)
  • 10 flour tortillas (7-inch diameter) ($2.00)

Instruction

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