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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