Loaded Black Bean Quesadilla Bowls
This is a quesadilla broken up into bowl form, with crisped tortilla strips instead of a whole folded quesadilla. It's an easy way to get that same melted-cheese crunch without needing to eat it like a sandwich.
Frying the folded tortillas first is what gives them that crisp quesadilla texture before they get sliced into strips. Black beans and corn add the same heartiness I look for in any Tex-Mex bowl.
Slicing the quesadillas into strips instead of keeping them whole makes portioning a lot more even across ten containers. Reheating in a pan instead of the microwave keeps the tortilla from turning soft, if you have the time.
The recipe card has the full ingredient breakdown and cook time for all ten portions. Let everything cool before sealing the containers, then refrigerate what you'll eat within four days. Reheat in a pan when you can, to keep the tortilla crisp.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Loaded Black Bean Quesadilla Bowls
YIELD
10 portions
ESTIMATED NUTRITION
680 calories • 27g protein • 90g carbs • 24g fat per portion
What I really like about this recipe is that it gets quesadilla flavor and crunch into a form that's actually easy to portion.
Ingredients
• 5 cans black beans, drained
• 15 small flour tortillas
• 3 3/4 cups shredded Mexican cheese blend
• 2 1/2 cups corn
• 5 cups cooked rice
• 2 1/2 tbsp olive oil
• 2 1/2 tsp cumin and chili powder
• salt and pepper
Directions
1. Fill tortillas with beans, cheese, and corn; fold in half.
2. Pan-fry in olive oil until golden and crisp, about 2 minutes per side; slice into strips.
3. Warm the rice with cumin and chili powder.
4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat in a pan or oven to keep the tortilla crisp, if possible. Nutrition is estimated per portion.
