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.
Want more healthy but not boring meal prep recipes in your life?
Sign up below and get them delivered right to your inbox every Friday.
Like this recipe? Sign up below and immediately get FREE mini meal plans!