Make-Ahead Beans and Greens Quesadillas

Keep a stash of Beans and Greens Quesadillas in your freezer for a delicious weeknight meal or simple lunchbox solution.

Make-Ahead Beans and Greens Quesadillas from Holley Grainger

Thanks for supporting the brands that support my blog! This post is sponsored by Nature’s Greens®. Check them out!!

Helping my kiddos meet their veggie requirements each day has to be one of my biggest feeding struggles. I’m fortunate that the girls will eat some vegetables but I feel like their tastes are constantly changing. One day they’re eating bell pepper slices and the next they’re picking them out of their pasta. I feel like it is a never ending cycle.

One thing I’ve been doing lately to work in more vegetables is adding them to foods they already love. I shred carrots and zucchini and stir into spaghetti sauce or mix into meatloaf.  Sometimes, I’ll add chickpeas to baked desserts like my Chickpea Blondies or add fresh greens to quesadillas.

Make-Ahead Beans and Greens Quesadillas from Holley Grainger

Convenient Meal Option – Healthy, Easy and Quick

Lately, we’ve been loving Nature’s Greens® Kale for our meals. It has a tender texture, is flavor-packed and is so easy to prepare. I love ingredients that require little fuss and will work in a variety of recipes. That’s why having a package of Nature’s Greens on-hand is nice option because they are delicious in pastas or smoothies, sautéed on their own or used as a salad base. Plus, the greens are prewashed and torn into bite-sized pieces making it super convenient. The girls love to help me prepare the greens because they like to see the “magic” that happens when it wilts down while cooking.

Make-Ahead Beans and Greens Quesadillas from Holley Grainger

Beans and Greens Quesadillas

Nature’s Greens® Kale is a delicious option in my Beans and Greens Quesadillas to boost nutrition while offering a subtle flavor. This recipe is an ideal way to work veggies into a food that children (and grownups) already love – quesadillas – making them tasty, simple to make and versatile.

Make-Ahead Beans and Greens Quesadillas from Holley Grainger

Now that school is back into full swing, I like having meals in the freezer that are ready to eat when we’re in a rush and I don’t have time to cook. I also like being able to pull out these options to include in lunchboxes on a hectic morning. The beauty of these quesadillas is that they hold well in the freezer for up to one month. Plus, they use ingredients you already have on-hand like canned beans, fresh greens, cheese and whole grain tortillas. Customize the quesadillas by adding other favorite veggies or protein such as cooked chicken breast.

To reheat frozen quesadillas, simply heat on low in a skillet for about 5 minutes on each side or until they’re crispy. You can also reheat in a warm oven for 10 minutes.


Make-Ahead Beans and Greens Quesadillas from Holley Grainger

Favorite Lunchbox Ideas

When you pack Beans and Greens Quesadillas featuring Nature’s Greens® Kale in a lunchbox, don’t forget to pack with a side of salsa for dipping! Round out the meal with fresh fruit, avocado slices and a sweet treat like granola. If you need more lunchbox ideas, make sure to check out my Healthy Lunchbox Headquarters for inspiration.


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Holley Grainger Make-Ahead Beans and Greens Quesadillas

Beans and Greens Quesadilla - Cleverful Living with Holley Grainger

Make-Ahead Beans and Greens Quesadilla

  • Author: Holley Grainger
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 5 quesadillas 1x
  • Category: Main Dish, Lunch, Snack, Dinner, Lunch, Lunchbox
  • Cuisine: Mexican


Easy, quick and versatile, these vegetarian Make-Ahead Beans and Greens Quesadillas are a tasty dinner options as well as delicious lunchbox entree.



  • 1 tsp olive oil
  • 1 cup frozen corn kernel, defrosted
  • 1/2 cup finely chopped red bell pepper
  • 1/4 cup chopped onion
  • 1 15-ounce can black beans, rinsed and drained
  • 11/2 cups Nature’s Greens® Kale
  • 1 Tablespoon chili powder
  • 1 teaspoon smoked papirka
  • 1 teaspoon ground cumin
  • 11/2 cups shredded cheddar cheese
  • 5 whole wheat tortillas


  1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add corn, bell pepper and onion; cook 5 minutes or until tender, stirring occasionally. Add beans, kale, chili powder, paprika and cumin; sauté 2 minutes or until kale wilts. Remove from heat; stir in cheese.
  2. Wipe skillet clean with a paper towel. Spoon ½ cup filling on one side of each tortilla; fold. Add 2 tortillas to pan and cook over medium heat for 2 minutes per side or until browned and crispy and cheese has melted. Repeat until all quesadillas have been cooked.


To freeze: Allow quesadillas to cool on a baking rack. Once cool, line each quesadilla in a single layer on a baking sheet and freeze for 1 hour. Wrap frozen quesadilla individually in parchment paper or foil then place in an airtight container.

To reheat, remove quesadilla from wrapping and heat on medium low in a warm skillet for about 5 minutes per side or until crispy and center is no longer frozen.