Welcome to another delicious Meatless Monday! Today, we’re whipping up something that’s nutritious and sure to please even the pickiest of eaters in your family: Veggie-Packed Quesadillas. These quesadillas are bursting with colorful veggies, black beans, and gooey melted cheese, making them perfect for a wholesome family dinner. Let’s dive in and discover how easy and fun it is to enjoy a meatless meal together!
Ingredients:
- Tortillas (8 large, whole wheat or white)
- Cheese (2 cups shredded cheddar or mozzarella)
- Black beans (1 can, drained and rinsed)
- Corn (1 cup frozen or canned, drained)
- Bell peppers (2, finely diced, any color)
- Spinach (2 cups fresh, chopped)
- Onion (1 small, finely chopped)
- Olive oil (2 tablespoons)
- Garlic powder (1 teaspoon)
- Cumin (1 teaspoon)
- Salt (to taste)
- Pepper (to taste)
- Salsa (optional for serving)
- Sour cream or Greek yogurt (optional for serving)
- Avocado (optional, sliced for serving)
Shopping List:
- Tortillas (8 large)
- Shredded cheddar or mozzarella cheese (2 cups)
- 1 can of black beans
- 1 cup frozen or canned corn
- 2 bell peppers
- 2 cups fresh spinach
- 1 small onion
- Olive oil
- Garlic powder
- Cumin
- Salt and pepper
- Optional: salsa, sour cream or Greek yogurt, avocado
Instructions:
- Prepare the Filling:
- Heat olive oil in a large skillet over medium heat.
- Add the chopped onion and bell peppers. Sauté until they start to soften, about 5 minutes.
- Stir in the black beans, corn, and spinach. Cook until the spinach is wilted and everything is heated through about 3-4 minutes.
- Season with garlic powder, cumin, salt, and pepper. Stir well to combine. Remove from heat.
- Assemble the Quesadillas:
- Lay out four tortillas on a flat surface.
- Evenly distribute the vegetable mixture on one half of each tortilla.
- Sprinkle cheese evenly over the vegetable mixture.
- Fold the other half of the tortilla over the filling to create a half-moon shape.
- Cook the Quesadillas:
- Heat a large skillet or griddle over medium heat.
- Place the quesadillas on the skillet (you may need to do this in batches, depending on the size of your skillet).
- Cook for 2-3 minutes on each side or until the tortillas are golden brown and the cheese is melted.
- Remove from heat and cut each quesadilla into thirds.
- Serve:
- Serve the quesadillas with optional salsa, sour cream or Greek yogurt, and avocado slices.
Tips for Picky Eaters:
- Customization: Allow family members to customize quesadillas with their preferred vegetables and cheese.
- Presentation: Present the quesadillas with fun toppings like a smiley face made of avocado slices and cherry tomatoes to make them more appealing for kids.
Tips for Leftovers:
- Storage: Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat until warmed through or microwave on a microwave-safe plate for about 1 minute.
- Repurpose: Cut leftover quesadillas into bite-sized pieces and add them to a salad for a quick lunch or snack.
I hope your family enjoys these Veggie-Packed Quesadillas as much as mine does! Remember, making small changes like incorporating meatless meals can significantly impact your health and well-being. For more healthy lifestyle tips and delicious recipes, check out my free 14-Day Diabetes Walking Kit. It’s packed with resources to help you improve your health.
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