Quesadillas are one of those foods that I can serve at any time (literally). They are so quick and easy to make (if you have rice on hand in the fridge), and they are filled with protein, complex carbs and vegetables. They make a great filling snack, especially for my swimmers. They make a great lunch, dinner, or even breakfast. I simply mash black or pinto beans, mix with rice, cheese and corn, spread out on a tortilla and fry in olive oil for a few minutes on each side. You can quickly make them to throw together a meal. You can make them in the morning to pack in a lunch, and they will most likely still be warm. They are also just as tasty cold! You can play around with the ingredients, but this combo happens to be our favorite! Here they are making an appearance in a school lunch.
Look for whole wheat tortillas that don’t have a ton of ingredients and preservatives, and that are ideally organic. I usually get mine from Whole Foods, so I stock up on a month’s supply when I shop there and then freeze some. Omit the shredded cheese to make this a vegan dish!