Hearty Black Bean Quesadillas

Ingredients

• 1 can black beans
• 1 cup frozen corn kernels
• 1/2 small red onion
• 1 clove garlic
• 1/4 bunch fresh cilantro
• 2 cups shredded cheese
• 1 batch taco seasoning
• 10 taco sized tortillas

Directions

1. Drain the beans, then give them a quick rinse. Put them in a large bowl and add the corn, still frozen. Rinse the cilantro, pull off the leaves, and chop them roughly. Dice the onion and mince the garlic, then add both to the bowl with the cilantro and shredded cheese. Make a batch of taco seasoning, add it last, and stir until everything is evenly combined.
2. Scoop 1/2 cup of the filling onto 1 side of each tortilla, then fold the tortilla over. Cook the quesadillas in a skillet over medium heat, flipping so both sides brown and crisp while the cheese melts inside.
3. To freeze them, fill the quesadillas and arrange them on a parchment-lined baking sheet. Slide the sheet into the freezer for 1 hour to firm them up, then move the quesadillas to a freezer bag. Reheat in the microwave for a softer quesadilla, or warm them in a skillet over low heat so the filling has time to thaw and melt before the outside gets too dark.