Baked Black Bean And Corn Quesadillas Meal Prep (Vegetarian)

When my quesadilla cravings hit me, they hit me hard.

Normally, I throw together a quesadilla together for dinner when I get bored of eating eggs… until now!

I made these for my lunch prep for the first time this week and it’s a game changer.

First of all, these are cheap to make.

  • Shredded cheese: $1.66 (I used 1/3 of a $4.99 bag)
  • 1 can of corn: $1.99
  • 1 can of black beans: $2.99
  • Multigrain wraps (pack of eight): $3.29
  • 1 avocado for garnish: $1.67

TOTAL: $11.60 / $2.90 per lunch! 

I already had salsa and cilantro on hand, so I didn’t include that in the price breakdown above.

Second, they’re very versatile and easy to change up, which we love.

You don’t have to use canned veggies in these at all.

I encourage you to try them with spinach, zucchini, sweet potato and any other veggies you have on hand that are about to go bad — except tomatoes because they tend to get a bit wet!

They taste great cold.

I had these for dinner for the first time last night and was too lazy to heat them in the oven (I don’t have a microwave, I feel lost sometimes) and they were just as good cold! Always a plus when it comes to easy meal prep.

The only cooking involved is baking them in the oven for 10 minutes. BOOM.

I’ve never made quesadillas in the oven before. I was pleasantly surprised with how crispy they got (instead of oily, like when I make them on the stove)!

This recipe makes four or five quesadillas and they last for four days in the fridge in airtight containers. I suggest reheating them in the oven, toaster oven or microwave. You can also freeze them for up to three months! 

Please note! You should buy a 10-wrap pack instead of eight because when I made these, I had leftover corn and beans. I could have made one more quesadilla to stash in my freezer, but I ran out of wraps.


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Print Recipe
Baked Black Bean And Corn Quesadillas Meal Prep
This vegetarian recipe is perfect for when you have just 20 minutes to cook and some staples in your fridge and pantry to use up.
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 10 minutes
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 10 minutes
  1. Preheat the oven to 450 and prep the corn, beans and cilantro.
  2. Generously coat two baking sheets with cooking spray. Lay out two wraps on each (four wraps total). Evenly spread 1/4 cup of shredded cheese on each wrap.
  3. Mix the black beans, corn and salsa together in one bowl to create a mixture. Add 1/3 cup of the mixture on top of the cheese layer. Make sure to spread evenly. ***You might have some leftover mixture to use for a future burrito or a 5th quesadilla.
  4. Sprink the chopped cilantro on top of the veggie mixture, then add the remaining cheese to each quesadilla evenly. Cover each open quesadilla with the four remaining wraps.
  5. Spray the top of each wrap with cooking spray before placing in the oven.
  6. Cook for 10-12 minutes depending on your desired crispy-ness. After you take them out, let them cool for 10 minutes before cutting into four pieces and placing them in your meal prep containers.
Recipe Notes

On the day of eating, add more salsa, avocado, guacamole, sour cream or whatever toppings you want to your containers.

These will last for four days in the fridge or you can freeze them for up to three months!

They reheat well in the oven or microwave. If you want to learn more about how to properly reheat your meal prepped food, check out my guide to reheating meal preps on Greatist here.

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  1. Alyssa Critt

    What an awesome idea to bake the quesadillas! I have a small panini pan that has the heavy lid for pressing and the raised ridges on the bottom for “grill” marks but I was just searching the internet for alternative quesadilla ideas because I did not have the patience to make one at a time! 😉 Your blog is full of so many good ideas, I am gonna have a hard time picking which one to make this weekend!

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