Click to Print This Page (top banner and side navigation will not print)
Serves 3 children
15 minutes preparation time
4-6 minutes cooking time
3 large flour tortillas
6 tablespoons shredded cheddar, or other mild cheese
1/2 can vegetarian refried pinto or black beans
1/2 avocado, diced
1 medium tomato, diced
1 tablespoon fresh lime juice
1 tablespoon fresh chopped chives (optional)
1 teaspoon chopped cilantro (optional)
pinch of salt
Lay the tortillas flat and spread approximately 2 tablespoons of beans on half of each. Sprinkle 2 tablespoons of shredded cheese over each half, too, and fold the tortilla in half. Heat a large frying pan or griddle over medium heat. Cook the folded quesadillas until they are lightly browned, approximately 2 or 3 minutes on each side. Set them aside. When they have cooled to room temperature, cut each quesadilla into 3 or 4 wedges.
To make the salsa, toss the diced tomato and avocado into a bowl and toss with the lime juice and herbs, if you are using them. Taste and adjust the seasoning or add more herbs to suit your taste.
Assemble the quesadilla wedges and salsa in separate containers, and pop them into the lunch boxes.