In an effort to avoid serving my kids macaroni and cheese twice a day, I came up with what I think is a more healthful–but equally yummy and tasty–quesadilla recipe.
Sometimes I make this in the morning (or the night before) to go in their school lunch, because it’s even tasty cold. When I serve these for dinner, I gussy them up with avocado and greens (and salsa for the grownups).
Why are these quesadillas healthier? For one thing, the tortillas I use are sprouted. And of course beans offer protein and iron. I try to keep the cheese to a minimum, and you can definitely add veggies to the degree that your kids will tolerate them–we’ve done baby kale and sliced bell peppers.
