Make Ahead Beans and Greens Quesadillas for Fast Meals Uncategorized You may not have time to make dinner every night. Set aside an hour to make a big batch of these Make Ahead Beans and Greens Quesadillas adapted from https://www.holleygrainger.com/make-ahead-beans-and-greens-quesadillas/. This recipe makes 10 quesadillas which can be frozen and reheated for fast meals. Double the recipe if you want to make sure you always have quesadillas on hand. Ingredients 2 teaspoons oil 2 cups frozen corn, defrosted 1 cup finely chopped red bell pepper 3 cups cooked black or pinto beans, or two 15-ounce cans, rinsed and drained 3 cups chopped fresh kale (or 2 cups frozen kale that has been defrosted with water squeezed out) 2 tablespoons chili powder 2 teaspoons smoked paprika 2 teaspoons ground cumin 2 cups shredded cheddar cheese 10 corn or flour tortillas Directions Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add corn, bell pepper and onion. Cook 5 minutes or until tender, stirring occasionally. Add beans, kale, chili powder, paprika and cumin, and sauté 2 minutes or until kale wilts. Remove from heat and stir in cheese. Wipe skillet clean with a paper towel. Spoon ½ cup filling on one side of each tortilla and fold in half. Add 2 tortillas to the skillet and cook over medium heat for 2 minutes per side or until browned and crispy and cheese has melted. Repeat until all quesadillas have been cooked. To freeze, let the quesadillas cool in a single layer on a baking sheet. Once cool, wrap individually in foil and place in a zip lock bag or other airtight container. To reheat, remove quesadilla from wrapping and heat on medium-low in a warm skillet for about 5 minutes per side or until crispy and center is no longer frozen.