“When you put the quesadilla together, I liked to smash it down! I also liked washing the beans because I rinsed them off with the faucet handle.” – Sarah, recipe tester, age 5
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
HEAT AND MASH: Adjust oven rack to middle position and heat oven to 450 degrees. Add beans and 2 teaspoons oil to bowl. Mash beans with fork to chunky paste.
BRUSH: Place tortillas on baking sheet. Brush tortillas with remaining 1 teaspoon oil. Flip tortillas so oiled side is on baking sheet.
ASSEMBLE: Spread bean mixture over half of each tortilla. Sprinkle cheese over bean mixture. Fold tortillas in half, forming half-moon shape, and press to flatten.
Did you know that there are more than 40,000 types of beans? Only a few types are grown on a large enough scale to purchase in stores. Some beans are sold dry, while others, such as the black beans used in these quesadillas, are sold already cooked and in cans.