Hearty Black Bean Quesadillas

Ingredients

1/2 cup red onion 

2 cups shredded cheddar cheese

1 clove garlic 

10 flour tortillas (7-inch diameter) 

1 15 oz. can low sodium black beans 

1 cup corn 

Directions

1. Drain the black beans and add them to a bowl along with the corn.

2. Finely dice the onion and mince the garlic. 

3. Add the onion, garlic, and shredded cheese to the bowl with the beans and corn. Stir until everything is evenly combined.

4. Place a half cup of the filling on one side of each tortilla and fold over. Cook the quesadillas in a skillet over medium heat on each side until brown and crispy and the cheesy filling has melted. 

5. Slice into triangles then serve. (To freeze the quesadillas, stack the filled and uncooked quesadillas with a piece of parchment paper between each quesadilla. Place in a freezer bag and freeze for up to three months. To reheat, either microwave (for a soft quesadilla) or cook in a skillet, making sure to use low heat so that the filling has time to thaw and melt before the outside burns).

Nutritional information:

10 Servings

Serving Size: 1 Quesadilla

Calories: 302.8  kcals

Total Fat: 10.7 g

Saturated Fat: 5.6 g

Cholesterol: 20 mg

Sodium: 564.6 mg

Total Carbohydrate: 41 g

Protein: 12.8 g

Fiber: 5.9 g