G’s Arugula & White Bean Quesadilla
G’s Arugula & White Bean Quesadillas are a protein packed meal full of flavor and done in 15 minutes or less! Healthy, delicious, and guaranteed to make any toddler actually eat their entire portion! I make one quesadilla, give my wee man (G) 1/4, save another 1/4 for the following day, and eat the other 1/2 myself. This is most definitely a meal that is for any age. I had all of these ingredients left over in my fridge (remember my food philosophy? “Like the mind, food is a terrible thing to waste”) and wanted to make something different for Greyson than he’d been eating over the past few days. I quickly pieced together these ingredients and was left with my mouth watering. Not only did G eat his portion and practically lick his plate (lots of “more” baby signing came afterwards), but I had to go and make another one for my work lunch the following day. I, too, was in love. As a veg-head, I’m always packin’ with protein everywhere I can. Make the recipe as is or adjust for your lil’ one or yourself however you deem fit. Use as much or as little of the ingredients as you’d like. Now go chow down with your kiddo in total bliss!
- 4 whole wheat tortillas
- Handful of arugula
- 3/4 can of small white beans or cannellini beans
- 1 avocado
- 1/2 brick of tofu (I used firm)
- 1 ripe tomato - chopped (finely chopped for toddler)
- 2 Tbl pesto
- 4 slices gouda cheese
- Small handful cilantro
- Cumin to taste
- Salt to taste
- In a small bowl, toss the tomato and pesto together. Mix well
- Put one slice of cheese on top of each quesadilla
- Divide then smash white bean (leave some whole as well) on two of the tortillas
- Smash half and avocado on top of the each white bean half and sprinkle with a pinch of salt
- Divide the tofu and smash on top of the avocado with another pinch of salt and the cumin
- Top each with tomato and cilantro
- Top again with arugula and a pinch of cumin
- Put the other tortillas with the gouda on top of the two filled tortillas
- Heat pan on low - medium heat. Cook on both sides until golden brown
- Done!
- This recipe came from what was in my refrigerator so feel free to make something similar and change up the ingredients to accommodate what is in your fridge!
Easy Spinach & Mushroom Cheesy Quesadillas
This Easy Spinach & Mushroom Cheesy Quesadillas is a must try. Especially if you’re a vegetarian! Being that I live in Beijing, sometimes finding quality western eats can be challenging. My husband and I have been going to Peter’s Tex Mex for years. They make the best frozen mango margaritas I have ever had the pleasure of tasting, hands down. The dish that I think is most fabulous is their spinach and mushroom quesadilla. One day, after making my own margs I decided to get down and make its better half as well. Could not have been easier or tastier. One day, when I’m gone from Beijing, I know that when I make these I’ll have fond memories of the coziness that was Pete’s for us. Shout out to Lily!
Anyway, it’s not like I’m on a perpetual diet (been there and done those days), however, it is like I’m always and forever trying to lose weight and get more fit. Now, will these quesadillas get me there? In my mind, totally. They actually make me lose weight! Amazing. In reality, they are not at all as bad for you as restaurant or classic recipes, and if you squashed the cheese, they’d be incredibly healthy for you. So, this is a great & healthier version, can be made even healthier, and it’s simply easy and delish. Mango margarita a must!
- 8 whole wheat tortillas (quality tortillas if you can & 8")
- 8 ounces of shitake or cremini mushrooms- sliced thin (or any mushroom!)
- 8-10 C spinach
- 1 medium & ripe tomato -diced
- 1 large onion (red or white) - diced
- 3 cloves garlic - minced
- 9 ounces extra sharp white cheddar - shredded (or any reasonable cheese you've got in your fridge)
- Oil for pan
- Salt & pepper to taste
- 1 C plain greek yogurt
- 2 Tbl taco seasoning
- Lg handful of cilantro
- Mix the greek yogurt with the taco seasoning and refrigerate
- Heat the pan with oil
- Add onions and salt. Cook for about 4-5 minutes
- Add garlic and cook no more than 1 minute more (stirring)
- Add mushrooms and more salt, cook for about 3-5 minutes
- Add spinach and cook for about 2 minutes (add pepper)
- Remove from heat & put in bowl
- Divide and add the shredded cheese to 4 tortillas
- Put tortilla with cheese in pan and add 1/4 of the filling (do this for every quesadilla)
- Top with another tortilla. Cook on each side until cheese is melted and tortillas are slightly browned
- Let cool. Cut each quesadilla into 4 triangles
- Top with yogurt mix, tomato, and cilantro
- Wanna make this vegan? Scratch the cheese & add more veggies!
- Serve with a delicious frozen mango margarita (or beer of course)
