What a blissful day in the Canyon. A bit of gardening in the morning, swimming with friends, a fresh and easy lunch, followed by a bit of blogging. One of things I’m most excited about today is finding another kid-friendly recipe that’s delicious and nutritious. As a Mom of a finicky eater, I’m constantly on the lookout for healthy food that’s appealing to young taste buds. You’re in for a treat today because this recipe brings smiles from everyone at mealtime. Jake had not one, but four big slices of  Quesadillas! Serve with guacamole and salsa (recipes below) and you’ve got heaven on a plate.

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Black Bean and Corn Quesadillas

Filling
1 can organic black beans, drained
2 cups organic corn from the cob, boiled or grilled, then sliced off the cob (defrosted organic corn also works)
3 cups shredded “Mexican Blend” of cheese(asadero, monterey jack, sharp cheddar, and queso blanco)  or cheddar (vegan, dairy-less cheese is available at your local health food store)
tsp garlic powder
tsp onion salt
pinch of freshly ground black pepper

1 pack organic tortillas

1. In a large bowl, combine all of the filling ingredients.
2. Using a non-stick pan or stainless steel pan, heat on medium for a minute, then lay one tortilla on the pan. Take 2 heaping tablespoons of the filling and spread evenly over the tortilla. Lay another tortilla on top and press with a spatula. Heat the first side for 1-2 minutes, checking by lifting the tortilla with your spatula. When the side is golden brown, flip to the other side, and toast for another 1-2 minutes until browned.
3. Lay on a plate and cut into even pieces with a sharp knife or a pizza cutter. Continue on with three more Quesadillas

Serves 6

Serve with Holy Guacamole and Salsa Fresca (recipes below)

Holy Guacamole

Holy Guacamole recipe: http://foodforvitality.com/holy-guacamole/

Salsa Fresca

 Salsa Fresca recipe: http://foodforvitality.com/salsa-fresca/

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