We’ve been relaxing at my in-laws house in Florida for the past week. And considering it was 14 degrees when we left NYC, you can imagine that I am one happy mama. A happy mama that doesn’t want to spend any more time than I have to in the kitchen and away from playing outside and in the pool. But this is the real world and Audrey still needs lunch….ideally a well-balanced one. These quesadillas are my super fast and simple answer. They are so good and so easy to make you might even forgot they’re loaded with protein, fiber and calcium. Delicious and nutritious – a win-win for all
Black Bean Quesadilla
12 months + up
Variations: add chopped cilantro, tomatoes, bell peppers or shredded chicken.
- 2 8″ whole-wheat or multi-grain grain tortillas
- 1/2 cup shredded cheddar cheese
- 1/2 cup cooked black beans, mashed with a fork (if canned, rinse well)
- 1/2 tablespoon olive oil
- Sour cream, for serving
Top one half of a tortilla with 2 tablespoons cheese. Add 2 tablespoons of mashed beans on top of cheese – sprinkle 2 more tablespoons of cheese on top of beans. Fold tortilla in half. Repeat with the remaining tortilla. Brush both sides of both tortillas with oil.
Heat a skillet over medium-low heat. Carefully place folded tortillas in the pan and cook for approx. 2 minutes, or until cheese melts. Flip, cook an additional 2 minutes, until cheese is melted and tortillas are golden brown. Remove from pan and let cool for a few minutes; cut into triangles and serve with sour cream for dipping.