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Black Bean Salsa Quesadillas

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Black Bean Salsa Quesadillas

Kristi
The Cook
4 Servings
9 Ingredients
11 Comments
Filled with homemade black bean salsa and gooey melted cheese, these vegetarian quesadillas are a quick and easy fix for lunchtime satisfaction.
4 Servings
9 Ingredients
11 Comments

Ingredients

  • 10 ½ ounces Diced Tomatoes with Green Chiles
  • 15 ounces drain and rinse Black Beans, Canned
  • ⅔ cups dice Onion
  • 15 ounces Corn, Frozen
  • 1 tablespoon juice Lime
  • 1 tablespoon Cumin
  • 1 tablespoon chop Cilantro, Fresh
  • 2 cups Mexican Cheese, Shredded
  • 8 individual Flour Tortillas (8-inch/Med)

Containers

Supplies

  • Cooking Sprays
  • Baking Sheets
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Griddle

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

Griddle

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11 Comments

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    1. Rotel is a brand for diced tomatoes with green chiles, you can use whatever brand you can find at your grocer.

  1. Thanks Kelly! I froze them unassembled for newborn days, and it’s just the right amount of effort for me 39wks pregnant at home with my preschoolers whose school is closed this week for early spring vacation. *Koff* but having a certain degree of baby weight to lose I made my baggies up without corn and added more black beans to modify the protein:carb ratio. The kiddos have your classic recipe 🙂 My, you have a massively wonderful griddle! I think ours are going to end up crisping in the oven. DH is really happy that my bags of stashed tortillas has been tapped into. Cheers Kelly!

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