Hearty Black Bean Quesadillas

Hearty Black Bean Quesadillas

Black beans, corn, cilantro, cheese, and plenty of spices make these vegetarian black bean quesadillas big on flavor and surprisingly filling.

4.69 from 116 votes

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Ingredients

• 1 15 oz. can black beans** $0.56
• 1 cup frozen corn kernels $0.48
• 1/2 small red onion $0.44
• 1 clove garlic $0.08
• 1/4 bunch fresh cilantro $0.21
• 2 cups shredded cheese $2.50
• 1 batch taco seasoning $0.34
• 10 taco sized tortillas $2.00
•  

• Instructions

  1. Drain the can of beans and rinse lightly. Place the beans in a large bowl along with the corn (no need to thaw).
  2. Rinse the cilantro, remove the leaves, and chop roughly. Dice the onion and mince the garlic. Add the cilantro, onion, garlic, and shredded cheese to the bowl with the beans and corn. Lastly, mix up a batch of taco seasoning and add to the bowl. Stir everything until evenly mixed.
  3. Place a half cup of the filling on one side of each tortilla and fold over. Cook in a skillet on both sides over medium heat until brown and crispy and the cheesy filling has melted.
  4. To freeze the quesadillas, simply fill each one and place on a baking sheet lined with parchment paper. Place in the freezer for one hour to solidify the quesadillas and then transfer to a freezer bag. To reheat either microwave (for a soft quesadilla) or cook in a skillet on low heat (make sure to use low heat so that the filling has time to thaw and melt before the outside burns).
   

20-Minute Chicken Parmesan Soup

Twenty minutes TOTAL for this delicious, healthy, and easy chicken parmesan soup to be on your table! This is a soup the entire family will go nuts over!

Ingredients

• 2 cups rotini pasta uncooked
• 1/2 of 1 small yellow onion
• 2 teaspoons minced garlic
• 2 tablespoons olive oil
• 3 tablespoons tomato paste
• 2 cans (14.5 ounces EACH) Italian diced tomatoes
• 3 cups Swanson® Organic Free-Range Chicken Stock
• 1 teaspoon dried parsley
• 1 and 1/2 teaspoons Italian seasoning
• 1 teaspoon dried oregano
• 1/2 teaspoon ground paprika
• salt and pepper
• 2 cups rotisserie chicken* shredded
• freshly shaved Parmesan cheese or grated
• 2-3 tablespoons fresh basil chopped

Instructions

1. Follow package directions to cook the rotini pasta to al dente. Drain, rinse in cold water, and set aside.
2. Meanwhile, dice the onion and mince the garlic.
3. Place a large pot on the stovetop and turn to medium high heat. Add in the oil and onion. Sauté for a few minutes until tender. Add in the garlic and stir for about 30 seconds.
4. Add in the tomato paste, undrained diced tomatoes, chicken stock, and seasonings (parsley, Italian seasoning, oregano, paprika, salt and pepper to taste (I do about 1/2 tsp. pepper and 1/4 tsp. salt).
5. Mix and heat through and then bring to a simmer over medium heat.
6. Stir in the prepared rotisserie chicken and heat through. Taste and adjust seasonings to preference (salt and pepper here again if desired and/or feel free to increase any amountthose seasonings).
   7. Serve soup with a generous spoonful of the pasta mixed in, freshly-grated Parmesan cheese, and fresh bas
   (I like to keep the pasta separate as opposed to mixing it all in the soup in case of leftovers so it doesn't get soggy. If you plan on eating all the soup in one day, mix all the pasta in when you add in the chicken.)
   
   

   Recipe Notes

   *Use part of a leftover rotisserie chicken OR buy pre-shredded rotisserie chicken (this is what I do in this soup which makes it even quicker)