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.
Serve 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.
- 1 package flour medium tortillas (8 - 10 tortillas)
- 1 can black beans, rinsed and drained
- 1 tomato, chopped
- ½ jalapeño, seeded and minced
- 1 cup frozen corn
- ¼ cup cilantro, chopped
- 2 cloves garlic, minced
- ¼ cup red onion, chopped
- 2 cups shredded cheese (we like Monterrey Jack)
- 1 tablespoon chili powder
- 1½ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon paprika
- cooking spray
- Mix the beans, tomatoes, jalapeños, corn, garlic, onion, cheese, chili powder, cumin, garlic powder, onion powder, salt and paprika - stir until combined.
- Place about ½ cup of filling onto one half of a flour tortilla.
- Fold the tortilla in half over the filling.
- Continue until you have used all the filling.
- Spray a large pan or griddle with cooking spray and heat over medium low heat.
- Place the quesadillas in the pan and cook for 3 -5 minutes until lightly browned.
- Flip the quesadilla and cook an additional 3 - 5 minutes.
- Both sides should be golden brown and the cheese melted.
- 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 red onion (to be used later)
Garlic (to be used later)