Make Ahead Beans and Greens Quesadillas for Fast Meals

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  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.


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



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.