black-bean-quesadillas-2

I have a fantastic recipe for you guys today – Black Bean Quesadillas.

This is one of those recipes that I could make once a week and never get tired of eating it. Even my meat loving guys happily eat this one with no complaints!

Besides being incredibly delicious, this recipe is super simple. I mean crazy simple! Plus, this recipe makes a ton of servings. I typically get 10 quesadillas from this recipe (8 if I overstuff the tortillas). Yep–lots of leftovers. I always prep all the quesadillas. I cook what we will eat then individually wrap the other prepped quesadillas and toss them in the freezer. Then I can pull one out when ever I need a hearty lunch.

This one is a budgeters dream. You get a big meal for four plus leftovers to boot – all without breaking the bank! This meal is part of the Publix Menu Plan for the week starting 3/13.

mexican-rice-2Serve this with some Mexican Rice for a full meal. I gave you the option of the BOGO Rice-a-Roni but I think you should check out my Mexican Rice recipe. It tastes so much better and it’s very easy to put together.

Black Bean Quesadillas (Easy & Delicious!)
Author: Michelle
Prep time:
Cook time:
Total time:
Serves: 8
[url href=”https://www.iheartpublix.com/wp-content/uploads/2014/03/quesadilla-ingredients.jpg”][img src=”https://www.iheartpublix.com/wp-content/uploads/2014/03/quesadilla-ingredients.jpg” alt=”” width=”500″ height=”336″ class=”aligncenter size-full wp-image-182282″][/url]
Ingredients
  • 1 package flour medium tortillas (8 – 10 tortillas)
  • 1 can black beans, rinsed and drained
  • 1 tomato, chopped
  • 1/2 jalapeño, seeded and minced
  • 1 cup frozen corn
  • 1/4 cup cilantro, chopped
  • 2 cloves garlic, minced
  • 1/4 cup red onion, chopped
  • 2 cups shredded cheese (we like Monterrey Jack)
  • 1 tablespoon chili powder
  • 1 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • cooking spray
Instructions
  1. Mix the beans, tomatoes, jalapeños, corn, garlic, onion, cheese, chili powder, cumin, garlic powder, onion powder, salt and paprika – stir until combined.
  2. Place about 1/2 cup of filling onto one half of a flour tortilla.
  3. Fold the tortilla in half over the filling.
  4. Continue until you have used all the filling.
  5. Spray a large pan or griddle with cooking spray and heat over medium low heat.
  6. Place the quesadillas in the pan and cook for 3 -5 minutes until lightly browned.
  7. Flip the quesadilla and cook an additional 3 – 5 minutes.
  8. Both sides should be golden brown and the cheese melted.
  9. Serve with sour cream and guacamole if desired.
  • Mission Flour Tortillas, Medium, Soft Taco, 10 ct, 17.5 oz, BOGO $2.79 = $1.40
  • (2) Kraft Chunk Cheese, 7 or 8 oz, BOGO $3.99  = $3 ($1/2 from 3/9 Insert)
  • Publix Black Beans, Regular, In Seasoned Sauce, or Reduced Sodium, or Chick Peas, 15 to 15.5 oz, 10/$6 =  60¢
  • Sabra Guacamole, BOGO $3.99 = $2
  • Green Giant Frozen Corn, BOGO $1.99 = 99¢
  • Tomato = $1
  • Cilantro = $1.29
  • Red Onion – $1
  • Garlic – 50¢
  • Jalapeño – 50¢
  • Rice-A-Roni, Assorted Varieties, 3.8 to 7.2 oz, BOGO $1.59  = 85¢

Total = $13.13

You will have extra items (Some will be used later this week):

1 block of cheese
Extra cilantro
Extra Jalapeño
Extra red onion (to be used later)
Garlic (to be used later)