Tex Mex Black Bean and Corn Quesadillas

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This is an old favorite at our house. These Tex Mex Black Bean and Corn Quesadillas ROCK!! If you are feeding a crowd, you can crank half a dozen these out pretty fast if you bake them in the oven.

Give the canned beans a good shower.

Toss everything in a bowl or large zipper bag if making ahead or making big batches to freeze for later.  This recipe freezes great and gives you a super easy go-to meal on a lazy rainy day.

Mix it up!

Assembly line the tortillas on a pan sprayed with non stick spray.  Oh how I love the assembly lines in food prep.

Use a one cup measure cup if you want to make things easy on yourself.  You can make 5 of these using the one cup as a scoop.

Top them each with another tortilla and brush with some melted butter or spray with non stick spray.  The butter tastes way better by the way.

Bake in the oven.  5 quesadillas at ONCE!  It is a quesadilla miracle.

Serve with your favorite fixin’s and you got yourself a FIESTA!

Black Bean and Corn Quesadillas - C

Green salad and rice

Black Bean and Corn Quesadillas - C Green salad and rice

Ingredients

Prep

• 15 oz black beans
• 3 T frozen chopped onions optional
• 1 C frozen corn
• 1 T brown sugar or honey
• 1/4 C salsa
• 1/4 t crushed red pepper flakes
• 1 T chili powder
• 1/2 t ground cumin
• 2 C Monterrey Jack cheese

On Cooking Day

• 12 flour tortillas
• 6 C salad greens
• 1 bag frozen brown rice steamers
• taco toppings (salsa, sour cream, guacamole, cheese)

Instructions

To Assemble

1. Rinse and drain black beans and add to large zipper bag with remaining ingredients. Zip to seal and squish to mix.

To Cook

1. Scoop 1 cup bean mixture onto tortillas. Top with another tortilla and place on baking sheet sprayed with non stick spray.
2. Spray quesadillas with cooking spray and bake in oven at 400 degrees for 15 minutes or until brown and crisp.
3. Cook rice according to package directions.
4. Serve with green salad, and taco toppings.

Ingredients Prep 15 oz black beans 3 T frozen chopped onions optional 1 C frozen corn 1 T brown sugar or honey 1/4 C salsa 1/4 t crushed red pepper flakes 1 T chili powder 1/2 t ground cumin 2 C Monterrey Jack cheese On Cooking Day 12 flour tortillas 6 C salad greens 1 bag frozen brown rice steamers taco toppings (salsa, sour cream, guacamole, cheese)

Instructions To Assemble Rinse and drain black beans and add to large zipper bag with remaining ingredients. Zip to seal and squish to mix. To Cook Scoop 1 cup bean mixture onto tortillas. Top with another tortilla and place on baking sheet sprayed with non stick spray. Spray quesadillas with cooking spray and bake in oven at 400 degrees for 15 minutes or until brown and crisp. Cook rice according to package directions. Serve with green salad, and taco toppings.

Double or triple this and freeze for easy weekend lunches.

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