Four ingredients are all you need to make these quick vegetarian quesadillas. Whip them up on your outdoor grill or stovetop.
1 cup canned black beans, rinsed and drained
1 cup salsa
2 cups shredded Monterey jack
8 7-in. whole wheat flour tortillas
Preheat outdoor grill, if using. Prep Mexicana Veggies and Dip (see step 4). In a medium bowl, combine black beans and salsa. Grate cheese.
Heat 1 or 2 large skillets over medium heat (or take quesadilla ingredients to preheated outdoor grill). Slap down 1 tortilla per skillet (or as many as you can handle on the grill), slather 1⁄4 of the bean-salsa mixture on top of each with a spatula, sprinkle over with 1⁄4 of the grated cheese and cover with another tortilla.
Cook 2 minutes, pressing down on top. With a spatula in each hand, flip quesadillas one at a time by sliding a spatula underneath and laying the other spatula on top. Cook another 1 to 2 minutes, or until the underside is golden brown. Cover cooked quesadillas while you're working on the rest.
Cut quesadillas into wedges. Serve with veggies and dip or a tossed salad, and enjoy!
For Mexicana Veggies and Dip: Mix up a batch of Guacamole Dressing and Dip: In a bowl, place 1⁄4 avocado, 1⁄2 small garlic clove (minced), and 1⁄4 tsp (1 mL) each salt and Dijon mustard; mash with a fork. Whisk in 1 tbsp (15 mL) each plain yogurt, lime juice, canola oil and water, plus 1⁄2 tsp (2 mL) honey and a pinch of cayenne powder. Serve with your kids' favourite cut-up veggies (we like red and yellow peppers and cherry tomatoes - halved for your littlest diners). Or toss with washed Boston lettuce and 2 tbsp (30 mL) each chopped red onion and coriander for a south-of-the-border-style salad.
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