Quesadillas - Black Bean & Corn

1  can		15oz.can black beans ($0.56)
1  cup		frozen corn kernels ($0.48)
1/4		red onion ($0.44)
1		clove garlic ($0.08)
1/4  cup		bunch fresh cilantro ($0.21)
2  cups		shredded cheese ($2.50)
2  tablespoons		batch taco seasoning ($0.34)
9  pieces		taco sized tortillas ($2.00)

Tip: For nutritional information on all the ingredients in Quesadillas - Black Bean & Corn just click on each ingredient name. Then adjust the serving size for any Quesadillas - Black Bean & Corn ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Drain the can of beans and rinse lightly. Place the beans in a large bowl along with the corn (no need to thaw).

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.

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.

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).