Quesadillas are a quick and nutritious meal that can be made–and enjoyed–by kids and those who are kids at heart. The young chefs in TasteBud Kitchen’s afterschool classes recently chose their own cheese from Fairway to decide what to add in these delicious corn and black bean quesadillas. The most popular was oaxaca (o-hawk-ah) cheese, a Mexican classic similar to Monterey Jack. The beauty of this recipe is that chefs can personalize their quesadillas with artwork–a creative little chef used the black beans and corn to make a gorgeous flower!
Two quick few tips: Using a whole wheat tortilla, instead of the traditional flour or corn, adds extra fiber. To be the most authentic, use oaxaca cheese.
Ingredients (per quesadilla)
- 2 T corn
- 2 T black beans
- 3 grape tomatoes
- various vegetables
- ¼ C grated cheddar
- 1 tortilla wrap
- salt
- pepper
- oil
Directions
Chop all vegetables.
Mix together corn, black beans, chopped vegetables and chopped grape tomatoes. Season with salt and pepper.
Grate cheddar cheese. Brush tortillas with oil, then sprinkle half the cheese onto half of the tortilla. Distribute veggie mixture evenly over cheese. Sprinkle remaining cheese on top of vegetables.
Fold tortilla in half to create a “half moon,” pressing down hard so it stays closed.
Cook in oven for 10-15 minutes, until cheese has melted. Cut into 2-4 wedges and serve.
