This quesadilla recipe is loved by kids and adults alike! Put one together for a guilt-free afternoon snack.rn
This recipe stemmed from a cooking class I did for kids. We made a delicious bean dip, put it into a wrap, topped it with goodies, and it instantly became a hit!
Easy Veggie Quesadilla
Prep time: 10 minutes
Ready in: 20 minutes
Serves: 8 hungry kids
Stored for up to a day if made in full, kept separately up to four days
What’s in it?
- 1 can black beans, drained (reserve liquid)
- ½ to 1 ripe avocado, cubed
- ½ teaspoon cumin
- 1 to 2 teaspoons garlic, minced
- ½ teaspoon sea salt to taste
- 1 tablespoon lemon juice
- 2 stalks of celery, chopped
- 2 carrots, chopped
- Optional: 1 tablespoon Activated Barley
How you make it:
- In a food processor, puree beans. Add avocado, cumin, garlic, salt, lemon juice, chopped veggies, and reserved liquid from beans.
- Blend until smooth and pulse a few times until all ingredients are well combined.
- Serve with triangles of sprouted flax tortilla—they can be lightly toasted until crispy like chips.
To Make into an Easy Quesadilla:
1. Place dip inside of ½ of sprouted tortilla (Food for Life is best). Cover with other side of tortilla (making a half moon).
2. Lightly oil a pan with grape seed oil and turn heat on to medium. Lightly pan-fry each side of the tortilla.
3. Remove from pan and cut tortilla in half for two-quarter triangles and serve.
This recipe can also be dipped in a mild salsa.
Marni’s Delicious Knowledge:
By sneaking avocado into the dip, you are providing a yummy and creamy base so that sour cream is not necessary! Once it is all put together, these delicious and healthy sandwiches are great to take to school for lunch or an amazing after school snack!
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