Looking for a fun way to get your little ones excited about eating fiber-rich foods? These veggie quesadillas do just that! They’re loaded with colorful vegetables, black beans, and whole wheat tortillas—ensuring every bite is packed with nutrients.
Ingredients
- 4 whole wheat tortillas
- 1 cup shredded cheese (cheddar or a blend)
- 1 cup canned black beans, drained and rinsed
- 1 cup chopped bell peppers (any color)
- 1 cup fresh spinach, finely chopped
- 1 tablespoon olive oil
- 1 teaspoon mild chili powder (optional)
- Pinch of salt and pepper, to taste
Instructions
Begin by warming the olive oil in a skillet over medium heat. Add the bell peppers and black beans, sprinkling them with the mild chili powder (if you like a subtle kick), salt, and pepper. Stir everything together for about five minutes, until the peppers soften slightly and the beans are nice and warm. Toss in the chopped spinach, allowing it to wilt gently, then remove the mixture from the heat.
Lay out the whole wheat tortillas on a flat surface. Spread half of the shredded cheese onto two of the tortillas, then spoon the bean-and-veggie mixture on top. Sprinkle on the remaining cheese, and top with the other tortillas. Carefully set each quesadilla in a skillet over medium-low heat, cooking for a few minutes on each side, until the cheese melts and the tortillas become golden brown. Slice each quesadilla into wedges and serve warm.
These High-Fiber Fiesta Quesadillas are a delightful way to sneak extra nutrition into your kids’ meals. The whole wheat tortillas and black beans provide plenty of fiber, while the colorful peppers and spinach pump up the vitamin count. They’re ideal for busy weeknights or a quick weekend lunch, and you can swap in other veggies or use different beans to switch up the flavors. Pair them with a simple salad or fresh fruit to round out the meal, and rest assured you’re serving up something both delicious and nutritious.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
