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Most kids love quesadillas. Mine do, for sure. It's a familiar food for many; that's why, it's a great food to experiment with. Don't let the zucchini and white beans put you off. If you kids like black bean and cheese quesadillas, that's a good start. You can bridge from that and add in a bit of zucchini. Or sub out black beans with white beans. Play with it and give it (and your children) a few tries. In addition, this is a good topping for rice. I put it in my kids lunch box as a side dish, and they gobbled it up too. 



1 onion, chopped

2T olive oil

1 clove garlic, crushed

2 zucchinis, chopped

1 1/2t cumin

1 cup cooked white beans (canned is fine; if using, you may want to rinse first to remove excess salt)

Salt, to taste


Butter (1T per tortilla)

Grated cheese

Whole wheat tortillas


Stir fry onion in olive oil over medium heat. Add garlic and cook for another minute. Add in zucchini. Cook for another minute. Add in cumin and salt, and cook for 4-5 minutes. Add in beans and cook for another 5 minutes, to heat through. 


Melt butter in small frying pan over medium high heat. Put a few spoonfuls of white bean zucchini mixture on one side of quesadillas. Sprinkle on grated cheese (to taste). Fold tortilla in half and add to frying pan. Cook till cheese is melted. Slice and serve. 






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