Black Bean Quesadillas Adapted from here based on what I know my family will eat.


1 (15 oz.) can black beans
1 cup corn kernels
1 clove minced garlic
¼ bunch fresh cilantro (or use flake)
2 cups shredded cheese (some dairy-free for Elliot)
10 taco sized tortillas (corn or flour, depending on who it’s for)


1. Drain the can of beans and rinse lightly. Place the beans in a large bowl along with the corn.
2. If using fresh, rinse the cilantro, remove the leaves, and chop roughly. Add the cilantro, garlic, and spices to the bowl with the beans and corn. (Which spices will depend on where Rowan’s at on Feingold.. we’ll use onion powder for sure, since only Elliot will eat actual onions but we like the flavor. Cumin & black pepper will likely go in there while we’re doing Stage 1. Paprika & other peppers will have to wait until we’ve tried them.) Stir until mixed.
3. Set aside a half cup of filling for Elliot (mix with Daiya cheese if desired). In the main bowl, add 2c Sargento 4 Cheese Mex blend and stir until fully mixed.
4. 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.
5. 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).


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