Step 1

Label two freezer bags with the name of the recipe, cooking instructions, and “use-by” date. (Three months from when you prepped the meal.)

Step 2

In a medium sized bowl, mix together the black beans, garlic powder, onion powder, salt and cumin. Mash the beans slightly with the back of a fork.

Step 3

Lay out a large piece of foil (big enough to fit 1 tortilla on top). Lay 1 tortilla on top of the parchment and then top with about ½ cup cheese, about ½ cup black beans and a large handful of spinach. Place a second tortilla on top.

Step 4

Wrap the quesadilla tightly in the foil, folding the foil over the edges to secure. Repeat with the remaining tortillas.

Step 5

Put the wrapped quesadillas in the labeled bags.

Step 6

Carefully remove as much air as possible, seal and freeze for up to three months.

Step 7

Heat a pan over medium-high heat. Add about ½ tsp oil. Remove the quesadillas from the foil and place them on the hot pan for about 3 minutes on each side, until the quesadillas are hot in the center and the cheese is melted.

Step 8

Preheat the oven to 450˚. Remove the quesadillas from the bags and place them, still wrapped, on a sheet pan. Cook for 10 minutes, until the quesadillas are heated through and the cheese is melted.

Step 9

Unwrap the quesadillas and let them cook for 2 to 3 more minutes, to let the tortillas get lightly browned.