Black Bean and Corn Quesadillas are packed with protein and fiber for a filling and healthy meal that your whole family will love. Make them ahead of time and pop them in the freezer for an easy make ahead meal. Just 350 calories and 7 Weight Watchers SmartPoints for a full size quesadilla packed with fillings!
Lately I have been making a ton of quesadillas. Not only are they one of the only things my toddler wants to eat these days, they are one of those great recipes that taste like junk food but can be surprisingly healthy if you choose the right fillings and keep the amount of cheese in check. Not to mention they are super easy to freeze and pull out when you are need a meal stat. We all know what hungry mammas and toddlers are like. I am not sure who is worse, her or me. So a black bean and corn quesadilla that’s ready in 3 minutes from freezer to plate will always be a life saver.
When making a quesadilla and trying to keep it healthy, there are a few things to keep in mind. It all starts with the tortilla. Usually I try to avoid a plain flour tortilla since it doesn’t bring much to the table nutritionally and is higher in calories. For myself, I almost always reach for a low carb, high fiber tortilla like these from La Tortilla Factory or a Flatout Light wrap. For my toddler, I usually try to reach for something as nutritionally dense as possible but tasty enough that she will still eat it. Her favorite are these sprouted wheat tortillas from Ezekial or these paleo tortillas from a company called Siete.
Next up is the fillings. Beans are always the first thing I reach for. They are filling, packed with fiber, and one of the healthiest things you can eat. Plus for those of you on WW, they are zero points, which is a nice added bonus. Since we are trying to eat more plant based meals, this is also a great alternative to reaching for meat. Then I like to add veggies. Corn is a favorite in our house as our tomatoes. You can swap salsa or pico de gallo for the tomatoes. This is an especially good switch when tomatoes aren’t in season. Then depending on what we have at home, I may throw in some spinach, shredded zucchini, or cauliflower rice. Let’s be real, I am always trying to sneak veggies into my two year old’s diet.
Lastly comes the seasoning and cheese. To make sure the quesadilla is packed with flavor, I like to add some taco seasoning. I always have a batch of homemade taco seasoning in the pantry, so I use that. It has less sodium and fillers than a store bought version. If you have time, it’s a better option or look for a natural store bought option. For the cheese, I use reduced fat cheese for me and whole milk cheese for my daughter.
How to Freeze these Black Bean and Corn Quesadillas
One of my favorite things to do with these quesadillas is freezing a big batch of them to have for quick freezer meals. The best way to freeze them is to:
- Follow the recipe as directed, cooking the quesadillas before freezing. I like to cook them first so that if I ended up warming them in the microwave, they still have that browned crispy exterior.
- Let the quesadillas cool and come to room temperature after cooking.
- Stack the quesadillas, placing a layer of parchment paper between each one so they don’t stick together.
- Place in a freezer safe bag or container. Place in the freezer.
- To reheat in the microwave, wrap the quesadilla in a moist paper towel and microwave for 1-3 minutes until heated through.
- To reheat in a pan, gently warm on each side with a touch of cooking spray until cheese is melted and filling is heated through.