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Label two freezer bags with the name of the recipe, cooking instructions, and “use-by” date. (Three months from when you prepped the meal.)
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.
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.
Wrap the quesadilla tightly in the foil, folding the foil over the edges to secure. Repeat with the remaining tortillas.
Put the wrapped quesadillas in the labeled bags.
Carefully remove as much air as possible, seal and freeze for up to three months.
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.
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.
Unwrap the quesadillas and let them cook for 2 to 3 more minutes, to let the tortillas get lightly browned.