Hearty Black Bean Quesadillas

Steps

1. Drain the black beans and place in a bowl with the frozen corn (no need to thaw).
2. Dice the onion, mince the garlic, and chop the cilantro.
3. Add the onion, garlic, cilantro, shredded cheddar, and taco seasoning to the beans and corn. Stir until well combined.
4. Place about 1/2 cup of filling on one side of each tortilla and fold over.
5. Cook quesadillas in a skillet over medium heat on each side until browned and crispy and the filling has melted.
6. Slice into triangles and serve.
7. To freeze, stack uncooked filled quesadillas with parchment paper between each and store in a freezer bag for up to 3 months. Reheat in the microwave for a soft quesadilla, or in a skillet over low heat to let the filling melt without burning the outside.