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Quesadillas are so versatile and make a tasty lunch or quick weeknight meal! Prepare ingredients in small dishes and let your little ones fill their own quesadilla before cooking.
1tspoil
6mushrooms, sliced
1red, yellow or green pepper, sliced
½red onion, sliced
1tspchili powder
1salt and pepper, to taste
1black beans or red kidney beans, drained and rinsed
Heat the oil in a non-stick frying pan over medium-high heat.
2
In a bowl, toss the mushrooms, pepper and onion with chili powder and salt and pepper. Stir fry for 3–5 minutes, until veggies are soft. Return veggies to the bowl to cool.
3
To assemble the quesadillas, place ½ cup of the veggie mixture and ¼ cup of beans on 4 of the small tortillas. Sprinkle each tortilla with grated cheese and top with a second small tortilla.
4
In the same frying pan, cook each quesadilla over medium-high heat, flipping once, until the cheese melts and the tortilla is golden brown on each side.
5
Cut the quesadillas in wedges. Serve with salsa.
Tips for healthy eating
Frozen vegetables are just as healthy and delicious as fresh. Try using frozen vegetables, such as corn or squash, to customize your quesadilla. The frozen veggies are frozen and packed at their nutritional peak and are a great option for your budget and your health!
1black beans or red kidney beans, drained and rinsed
1cupgrated cheddar cheese
8small whole wheat tortillas
Directions
1
Heat the oil in a non-stick frying pan over medium-high heat.
2
In a bowl, toss the mushrooms, pepper and onion with chili powder and salt and pepper. Stir fry for 3–5 minutes, until veggies are soft. Return veggies to the bowl to cool.
3
To assemble the quesadillas, place ½ cup of the veggie mixture and ¼ cup of beans on 4 of the small tortillas. Sprinkle each tortilla with grated cheese and top with a second small tortilla.
4
In the same frying pan, cook each quesadilla over medium-high heat, flipping once, until the cheese melts and the tortilla is golden brown on each side.
