Sandwich Free Lunchboxes: Bean and Cheese Quesadillas

These Bean and Cheese Quesadillas (pronounced "cay-suh-dee-yuh" for all my non-Spanish speaking Aussie friends), are probably the easiest of our sandwich free lunchbox foods. They're quick, easy and filling. The only problem is, they don't freeze well enough to defrost and serve cold in a lunchbox.

Quesadillas are one of the few foods that I make fresh for my kids because I can't just pull them from the freezer. Because of this, they only get them once every few weeks, but they are certainly a favourite.

Quesadillas are a five minute food, and are also great for a quick weekend lunch.  Toss a few things in a bowl, mix together and spread on a tortilla to cook.  Simple and easy.

For lunchboxes, I stick with three simple ingredients: tortillas, mozzarella cheese and beans.  You can spice yours up with seasoning such as Mexican chili powder or chipotle powder, or if you want them as a quick family meal, try adding a cooked, diced chicken breast and a jar of salsa. My kids are happy with just beans and cheese, so I stick with that for lunchboxes.

Start by mixing a half cup mozzarella cheese with one cup beans (I used Borlotti, you could also use pinto, black or white) in a small bowl.  

Next, place a tortilla in a frypan over medium heat.  Cook the first side for about about 30 seconds, or until warmed.  

Flip the tortilla over and spread 1/4 of the bean and cheese mixture over half the tortilla.

Fold in half and cook on each side until the tortilla is crispy, but not burnt.  Dark spots may form.

Cut each quesadilla in half and place in the fridge to cool.  Keep in the refrigerator until you're ready to pack it in the lunchbox.   Follow my blog with Bloglovin

That's it!  Quick and easy. Enjoy!

Lunchbox Bean and Cheese Quesadillas
Makes 4 whole or 8 halves
Printable Recipe

Ingredients:

4 Tortillas
1 cup beans of choice (Borlotti, white, pinto, black)
1/2 cup mozzarella

Method:

1. In a small bowl, mix together the mozzarella and beans.  Set aside.
2. Heat a frypan over medium heat.  Cook a tortilla on one side for about 30 seconds, or until warmed.  
3. Flip the tortilla over and spread 1/4 of the bean and cheese mixture over half the tortilla.  Fold the tortilla in half and cook on each side until crispy, but not burnt.  
4. Cut each cooked quesadilla in half and serve immediately or store in the refrigerator until needed.