Quesadillas kids love (with beans)
I love beans. They taste great, are versatile in recipes, and are full of fiber and protein. My kids like beans too. Usually, they eat them with no complaints. Sometimes, though, they won’t eat a bean if they can identify it as a bean.
One really easy recipe I make with beans is quesadillas. For a long time I mixed cheese and beans and salsa together, scooped some on a tortilla, and cooked it. Most of the time, my kids ate these quesadillas with no complaints. But if they were feeling picky, they would avoid the beans and just eat the cheese.
My friend Regina, mother of four and long-time vegetarian, taught me a great trick for making kid-proof quesadillas with beans. Now, I puree everything in my food processor! So simple, so genius. (Maybe you’ve been doing this forever…well, then you’re smarter than me!)
It works! Everything sticks together really nicely so no stray beans fall out. My children don’t have any chunks to pick out. The pureed beans and melted cheese blend into gooey goodness. I use any beans–Northern, cannelini, pinto, black, kidney. And I usually use a sharp cheddar. If your children are picky and you’re trying to sneak beans in to their meals, I’d start with a lighter colored bean.
I have sauteed onions and peppers and added them in too, but that makes the puree more watery and less appetizing. In my opinion, the added nutrients weren’t worth the complaints.
I usually use whole wheat tortillas. I’ve used corn tortillas, and they’re fine, but we prefer the whole wheat.
So, here’s what you need:
One can (rinsed/drained) or two cups beans
8-12 ounces of grated cheese
1 cup salsa
one dozen large tortillas
Puree the beans, cheese and salsa in a food processor. Add more salsa if the mixture is too thick. Spread some of the mixture on half of a tortilla. Fold the tortilla over. (If you use small tortillas, spread the mixture on one, then stack another on top.) Cook on a griddle or skillet over medium heat. (Use non-stick cooking spray or a little oil on the pan.) Depending on how much bean mixture you use on each quesadilla, you will use eight to twelve tortillas. Cut into wedges.
Serve with some extra salsa for dipping, and enjoy!
Another perk: not only do these quesadillas make an easy, nutritious dinner, they don’t require you to use the oven! A great choice for summer!
Tasty Tuesday at Balancing Beauty and Bedlam
