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Monday, April 7, 2014


One night 2 weeks ago Quesadillas were on our meal plan. I had not made them in a while so I was really happy to run across this recipe hearty black bean quesadillas

Many thanks to Beth over at budget bytes for the inspiration!

I changed it up just a bit but my version was definitely inspired by this recipe. My changes are in Bold Italics

This was before I added the cheese and cilantro. I was lucky to remember to take a photo at all :)

  •  1/2 pound of cooked ground beef (crumbled) Because if I do not add a bit of meat my hubby will give me a funny look :)
  • 1 (15 oz.) can black beans
  • 1 cup frozen corn kernels (1 can of Corn Kernels. I use the Aldi Brand)
  • ½ small red onion
  • 1 clove garlic
  • ¼ bunch fresh cilantro (I only had dried)
  • 2 cups shredded cheese
  • 1 batch taco seasoning
  • 10 taco sized tortilla  (I used yellow corn tortillas)
  • Optional toppings... JalapeƱos, sour cream, tomatoes, lettuce, guacamole, avocado
The original authors Instructions:
  1. Drain the can of beans and rinse lightly. Place the beans in a large bowl along with the corn (no need to thaw).
  2. Rinse the cilantro, remove the leaves, and chop roughly. Dice the onion and mince the garlic. Add the cilantro, onion, garlic, and shredded cheese to the bowl with the beans and corn. Lastly, mix up a batch of taco seasoning and add to the bowl. Stir everything until evenly mixed.
  3. Place a half cup of the filling on one side of each tortilla and fold over. Cook in a skillet on both sides over medium heat until brown and crispy and the cheesy filling has melted.
  4. To freeze the quesadillas, simply fill each one and place on a baking sheet lined with parchment paper. Place in the freezer for one hour to solidify the quesadillas and then transfer to a freezer bag. 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).
What I did:
    I cooked the ground beef in a medium fry pan. Turned off the heat then added the rest of the ingredients (except the tortillas and toppings).
    Heat a large skillet (I used my double burner griddle) lightly coat the pan with oil (I used my sprayer but a pastry brush would also work to get a light coating). Place tortilla on pan place 1/3 cup of filling off to one side of the tortilla. Add a bit of extra cheese if you like. Fold over tortilla. Hold in place for a minute until tortilla has set. Cook until crisp on each side and filling is warmed through.
This fed all 4 of us VERY well!  I had a good amount of filling leftover so I made up burritos for my hubby for work lunches.

My whole family Loved these and were happy campers!

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