Black bean, corn ‘freezer’ quesadillas

Juliet Hemmati/Staff
Juliet Hemmati/Staff
Juliet Hemmati/Staff

Coming home from a long day working at an internship or taking summer classes, you may just be tempted to order take-out. You’re too tired to cook, right? Well, with a little meal prep you may not have to go there. Make these cheesy, veggie-packed quesadillas and stick them in your freezer. All you have to do when you get home is reheat, and you’ll have a great meal bursting with flavor!

What you’ll need: 

8 flour tortillas

1 can black beans

1 can corn

1/2 medium red onion, diced

1/2 bell pepper, diced

2 cups cheese

2 1/2 tablespoons taco seasoning

2 teaspoons garlic powder


Juliet Hemmati/Staff

What you’ll do:

  1. Drain and rinse the black beans and corn and place into a large bowl.
  2. Mix in the red onions and bell pepper.
  3. Add the cheese and stir.


    Juliet Hemmati/Staff

  4. Mix in the taco seasoning and garlic powder.
  5. Place about one cup of the mixture onto one side of one tortilla.


    Juliet Hemmati/Staff

  6. Fold the tortilla and cook on a skillet until the bottom of the quesadilla is golden brown. Flip the quesadilla and continue to cook until both sides are golden brown.
  7. Repeat for other quesadillas.
  8. Allow your quesadillas to cool to room temperature.
  9. Place your cooked quesadillas on a baking sheet and freeze for one hour.
  10. Move your quesadillas into an air-tight plastic bag and place them into a freezer until you’re ready to eat them.
  11. To reheat you could either fry in a pan or bake until melted and crispy.
  12. Enjoy!

Contact Juliet Hemmati at [email protected].