If your looking for a delicious make-ahead lunch that heats up quick and stays delicious… look no further.

Prepared properly quesadillas are surprisingly heardy and reheat very well in the microwave. These have been a staple in my meal-prep lunches for a long time and I am never disappointed.

My favorites to make are black bean and corn, but they can also be filled with shredded chicken, cooked bell peppers, or whatever you love in your quesadilla as well.

I start with a can of sweet corn or yellow & white corn, and half a can of black beans. I then mix them with my homemade taco seasoning.

With a little cheese and a crispy warm tortilla shell these turn out delicious every time!

After cooking you’ll want them to cool completely. It’s quickest to do on a cookie rack so that their heat disappears faster. Then slice your quesadilla as desired.

Store in an air tight container or freezer bag with wax paper between each piece so that they don’t stick together.

When I come home for lunch I unwrap them and pop them into the microwave for a couple minutes. They are a little softer this way, but still taste delicious. As long as you got them crispy during the inital cooking process they shouldnt end up mushy.

If you have the time they can also be reheated in the oven at 350 degrees.

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Make Ahead Quesadillas

This recipe makes 4 large quesadillas.

Ingredients:

• 1 can sweet corn, drained
• 1/2 can black beans, drained
• 2 Tbsp taco seasoning
• 4 10inch flour tortillas
• Shredded mild cheddar cheese (about 1/3 cup per quesadilla)
• Butter

Instructions:

1. Melt a little butter in a pan over medium heat.
2. Mix together corn, beans, and taco seasoning in a medium bowl.
3. Add 1 flour tortilla to pan and warm on both sides until starts to brown
4. On half of the tortilla add cheese then top with a couple spoonfulls of the corn & beans to cover.
5. Fold other half of tortilla over the toppings and press. Flip once to ensure cheese is melted and the filling has cooked through.

To freeze & reheat:

1. Allow your quesadillas to cool completely, best done using a cookie rack.
2. Slice your quesadilla as desired to fit into your containers. I normally cut one into 3 triangles.
3. Layer the slices of your quesadilla with wax paper between to keep them from sticking. Put into an air tight container or into a freezer bag.
4. When you’re ready to eat them pull one out of the freezer and unwrap. Place slices onto a microwave safe plate and heat 2-2.5 minutes or until warmed throughout.
5. Enjoy with sour cream, salsa, or sriracha!