Would you like to know what my family’s favorite recipe is to make when we are short on time? It is our September recipe of the month, Vegetable Quesadillas. I can get this recipe on the table in 15 minutes or less, and I think you can too.
I keep this recipe in my back pocket for times when I feel rushed to get a meal on the table or when my children need to eat – NOW! I do not usually put this recipe on my meal plan for the week, but I do try to keep the first three ingredients (tortillas, cheese, and beans) on hand. For the vegetables, I use whatever I have in the refrigerator or freezer like chopped onion, chopped pepper, or frozen corn. You can cook the vegetables first or put them in raw.
If you have never made quesadillas before, this is the perfect recipe to learn how. You heat your skillet over medium heat and place the tortilla in the skillet. Put the cheese, beans, and vegetables on half of the tortilla. Then fold the empty half of the tortilla over, like closing a book. Cook the quesadilla for a couple of minutes, flip it, then cook a couple minutes more. You want the tortilla lightly browned and the cheese melty.
My children eat these plain, my husband and I top them with salsa. You can get creative and top these with avocado, tomato, sour cream, a squeeze of lime juice, or whatever sounds good to you.