kitchen gear
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Cutting board
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Sharp knife (adult needed)
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Box grater (adult needed)
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Measuring cup
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Can opener
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Colander or strainer
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Small mixing bowl
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Wooden spoon
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Large nonstick skillet
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Heat-proof spatula
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Large plate, for serving
Ingredients
- 2 8-inch whole-grain tortillas
- 1⁄2 cup grated Monterey Jack or cheddar cheese
- 1⁄4 cup canned or cooked black beans, drained and rinsed
- 1⁄4 cup canned or frozen corn, drained or thawed as needed
- 2 scallions, greens and whites, thinly sliced
Instructions
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Put the tortillas on the cutting board and sprinkle half the cheese over half of each one.
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Put the beans, corn, and scallions in the mixing bowl, and mix well with the spoon.
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Sprinkle half the bean and corn mixture over the cheese on each tortilla, then fold the tortilla to make a half-moon shape.
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Put the skillet on the stove and turn the heat to medium-low. Add the quesadillas and press down gently with the spatula. Cook until they are spotty brown and crisp and the cheese has melted, about 2 minutes per side.
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Put them on the cutting board and cut into wedges. Serve right away.
Notes
EXTRAS
• a spoonful of plain yogurt
• a sprinkle of fresh, leafy herbs such as cilantro, basil, or chives
• a dash of hot sauce
• a handful of baby spinach
