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.
Servings Prep Time
4lunches 10minutes
Cook Time Passive Time
10minutes 10minutes
Servings Prep Time
4lunches 10minutes
Cook Time Passive Time
10minutes 10minutes
Ingredients
Instructions
  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.