Place a half cup of the filling on one side of each tortilla and fold over. You could put avocado, sour cream, scallions, or cheese on it. I came upon this site, and my son and I are going to cook this tonight. :). Cheese And Black Beans Quesadillas Recipe by Archana's Kitchen Add the cilantro, onion, garlic, and shredded cheese to the bowl with the beans and corn. Place the stacked quesadillas in a gallon-sized freezer bag (or two) and pop them into the freezer. 1 (15 ounce) can 1 15-ounce can black beans, rinsed, Â½ cup shredded Monterey Jack cheese, preferably pepper Jack, Â½ cup 1/2 cup prepared fresh salsa (see Tip), divided, © 2021 EatingWell.com is part of the Allrecipes Food Group. The starchy black bean “goo” helps coat everything nicely. These satisfying quesadillas take just 15 minutes to make. Place a half cup of the filling on one side of each tortilla and fold over. To freeze, place them on a baking sheet covered in parchment and then freeze for one hour or until solid. My only problem was that it all fell apart pretty quickly. Then, transfer to an air-tight freezer bag. Now it’s time to stuff the quesadillas. More ». Required fields are marked *. Last week I stopped by Whole Foods to stock up on grains and stuff from the bulk aisle, and I also grabbed a couple frozen quesadillas for a quick splurge dinner. inspiredthroughfood. So much flavour and just the right amount of filling! Pros: Quick easy healthy cheap Cons: So good and easy to make you want more than just one, Yummy!!! Fold tortilla in half. (Only him and I). Add black beans, onions, â¦ Add the onion and garlic; cook until lightly â¦ This was my inspiration. Love love love them Pros: Great base recipe Cons: Vegetarian. No need to even thaw the corn. Build the quesadilla. Learn how your comment data is processed. I'm always looking for something simple and satisfying. Serve the quesadillas with avocado and the remaining salsa. If you’re not using a non-stick skillet, you may need some oil to keep it from sticking. Mash with a potato masher and reserve. Repeat with remaining tortillas and bean â¦ To freeze the quesadillas, simply fill each one and place on a baking sheet lined with parchment paper. How to Make a Black Bean Quesadilla: 1. So simple to make and I know I’m going to enjoy every one of these when I just don’t have the imagination or energy to prepare anything else. Using a spatula, carefully flip quesadilla and brown the other side. Thank you!!! I have made with canned or frozen corn and it works both ways. Season to taste with sea salt & pepper, and garnish with fresh cilantro. For a tasty take on the cheesy Mexican snack, fill your quesadillas with delicious GOYA® Black Beans! I served with sour cream and salsa with a side of spanish rice. Clean the pan and dry it, once hot add a tortilla and leave to heat up for 10 seconds. Stir in cilantro and juice of 1/2 lime, season â¦ My daughter loves it! Next time I’ll either microwave the tortillas to increase flexibility prior to filling or wait to fold them until I’ve started cooking them. I add chopped jalapeno peppers and lime zest. I honestly thought that something so easy would just receive a meh from my family. Also great for lunch the next day. Last night it came to a boil (pun intended). Join me for delicious recipes designed for small budgets. I love these. I forgot to buy cilantro but added some sour cream and avocado and it was incredible. With plenty of black beans, fresh corn and spicy monterey jack cheese, these black bean quesadillas come together in under 30 minutes and disappear fast! Heat 1 tablespoon of oil in a 10-inch nonstick skillet. Welcome to the world of delicious recipes designed for small budgets. Cook for 3â4 minutes or until the quesadilla is crispy and hot, turning once if cooking in a frying pan. Really good! These quantities do not need to be set in stone, adjust as needed for what you have on hand or what you taste preference dictates. Using something fresh spicy with a lot of flavor is what will make a big difference between an OK meal and a great one. I added a little extra cheese and some corn which I liked a lot. I’ve also made with pre-made taco seasoning and Beth’s seasoning (which I prefer). …how insanely good these Black Bean Quesadillas are!! I hope it worked out well for you. I made it for the salad but my kids ended up drizzling it over their quesadillas. Stir everything until evenly mixed. This is one of those vegetarian recipes that meat eaters won’t feel deprived eating. I hastily ate two and then promptly felt like my belly was going to explode. These are soooo good! We like them with black beans, but pinto beans work well too. It’s good to have some of the starchy bean goo in there because it will help the filling stick together. Nom nom nom! I used two small shallots instead of red onion and garlic because that’s what I had available to me. Overall flavour super delicious, but a bit too spicy for me. Continue this as needed until you create a smooth black bean paste. Mexican Bean Salad with Corn â A spicy bean salad or salsa with black beans, corn, chickpeas, and lots of herbs, a perfect side dish for any summer barbecue. I forgot to get the avocado but didn't miss it. 2 cans (15 oz) BUSH'S ® Seasoned Black Beans, drained ; 1 cup salsa ; 2 cups shredded Colby & Monterey Jack cheese ; 8 (8-inch) flour tortillas ; 1/3 cup sour cream Will do this again, but will definitely reduce chilli amount. Black Bean Quesadilla is my go-to dinner when I just want something quick and easy, yet super delicious and healthy.Sometimes that means I make a Niçoise salad or sweet potato pizza â¦ Make your plain quesadillas more flavorful and filling! Add 2 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total. Spread 1/2 cup filling on half of each tortilla. EatingWell may receive compensation for some links to products and services on this website. Delish! I found that my corn tortillas cracked when I folded them over the filling prior to cooking. This is a keeper! I usually use a pizza cutter to slice my quesadillas into wedges. Add 2 quesadillas and cook, â¦ This is definitely entering regular rotation! This recipe is so yummy and easy! Just fill and fold your quesadillas, but before you cook them, stack them with parchment paper in between each quesadilla. GOYA® Beans are high in fiber, very low in fat and boast more fiber than most whole grain foods. I would probably make them a burrito next time. Drain the can of beans (or homemade) and rinse just slightly. If you need more zing to your version it's probably the salsa. I use mission flour taco size tortillas and get 8 quesadillas from this recipe. Heat the oil in a large frying pan and cook the onion and garlic for 2 mins. I suggest using corn starch (1/2 tsp) in the taco seasoning blend because you will have a lot of rogue juice coming out of the corn and onion as the quesadillas heat. Flavor was incredible, and it was so easy to mix up. Black beans, corn, cilantro, cheese, and plenty of spices make these vegetarian black bean quesadillas big on flavor and surprisingly filling. ... Place quesadilla in the pan and cook until browned on bottom side. I added a bit more cheese because I like my quesedillas pretty cheesy but otherwise the recipe is perfect as is. Cooking on a budget shouldn't mean canned beans and ramen noodles night after night. Using a lower heat gives the black bean quesadilla time to thaw and heat on the inside before the outside overcooks or burns. Transfer the cooked quesadilla to a plate, and repeat for remaining quesadillas. Heat a nonstick frying pan over medium heat. Delicious While they were totally delicious, I knew that I could make them better myself and for far less money. Combine beans, cheese and 1/4 cup salsa in a medium bowl. Pros: So quick and easy, This is a keeper I followed the recipe using the Pepper Jack cheese and they were delicious. Use of this site constitutes acceptance of our, Trader Joeâs Just Spilled Details About 9 Products Coming to Stores This Holiday Season, Hot Cocoa âCharcuterieâ Boards Are Our Favorite New Holiday Trend, Nutrition Thank you for sharing. Make veggie filling: Sauté onion and bell pepper in a little bit of oil and saute for 1-2 minutes. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. If you don’t think you’ll eat them up in a month or two, I’d suggest wrapping each one in an extra layer of plastic wrap to prevent freezer burn and drying out. GOYA® Beans are high in fiber, very low in fat and boast more fiber â¦ Place the beans in a large bowl along with the corn (no need to thaw). 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