We are so grateful to Amber Ketchum of Homemade Nutrition for this great recipe! Head on over to her blog for more images and tips for creating this beautiful quesadilla that the whole family is sure to love!
Perfect quesadillas for the whole family, on the table in just 10 minutes? That's right! These make-ahead, freezer-friendly quesadillas are packed with protein plus a nutrition boost from the flavorful filling with beef, mushrooms, sweet potatoes, and black beans. This is a delicious weeknight dinner everyone will love, and it makes plenty to have on-hand in the freezer for later!
For the Filling:
- 1 tablespoon light olive oil or canola oil
- 1 cup finely chopped sweet potato (about 1/2 medium sweet potato)
- 1 cup finely chopped red onion (about 1/2 medium onion)
- 1 pound 90/10 ground beef
- 1 8-ounce package Monterey Let's Blend® Diced Mushrooms, Mexican flavor
- 1 cup low sodium canned black beans, rinsed and drained (1/2 can)
- 1/4 teaspoon salt
- pepper to taste
For the Quesadillas:
- non-stick cooking spray
- 24 flour or whole grain tortillas
- 4 cups shredded Monterey, Cheddar, or Mexican Blend cheese
To Make the Filling:
- Heat the oil in a large skillet over medium-high heat. Add the sweet potato and onion, and cook for 5 minutes, stirring occasionally.
- While the sweet potato and onion are cooking, mix the beef and diced mushrooms in a bowl to combine well.
- Add to the the pan with the sweet potatoes and onion, and use a spatula or wooden spoon to break up the meat as it cooks. Cook for about 12 more minutes, or until the beef is cooked through and the sweet potatoes are tender. Drain any excess fat from the pan.
- Add the black beans, salt, and pepper to taste. Remove from heat.
To Make the Quesadillas (stove top method):
- Heat a grill pan or skillet over medium-high heat. Assemble all of the quesadillas by spreading out 12 of the tortillas on a clean counter or cutting boards.
- Sprinkle about 3 tablespoons of the cheese on each tortilla. Next, spread 1/2 cup of the quesadilla filling over the cheese. Top each with 3 more tablespoons of the cheese. Then top each one with another tortilla to complete the quesadillas.
- Use the cooking spray to lightly coat the top tortilla of each of the quesadillas, then add them to the skillet, oiled-side down for about 3-4 minutes (You'll need to work in batches depending on the size of your skillet or grill pan).
- Lightly spray the top of the tortillas before flipping, then cook for another 3-4 minutes, or until both sides are golden and crispy and the cheese is melted.
- Remove from heat, cut each quesadilla into 4 pieces and serve or set aside to cool and freeze.
To Make the Quesadillas (oven method):
- Assemble the quesadillas according to the directions above. Line 2-3 baking sheets with parchment paper or foil and spray with cooking spray. Add the quesadillas to the baking sheets, then spray the tops of the quesadillas with the cooking spray.
- Bake at 400 degrees for 5 minutes, flip them, and cook for 5-10 more minutes or until both sides are golden and crispy and the cheese is melted. Cut each quesadilla into 4 pieces and serve or set aside to cool and freeze.
To Freeze and re-heat the Quesadillas:
- Once the cooked and cut quesadillas have cooled completely, place the pieces in a gallon-sized freezer zip-lock bag, making sure to keep them in a single layer. Add a piece of parchment paper or wax paper before adding another layer to the bag(s). Seal and freeze up to three months.
- To reheat from the freezer, preheat oven to 400 degrees. Spread the quesadilla pieces on a baking sheet lined with parchment paper or foil and bake for 10 minutes or until heated through.
*Note: You can also heat them in a microwave, 3-4 pieces at a time or about one minute on 80% power, or until heated through (they will be soft if heated in the microwave).