Cooking with kids in a elementary school in San Jose, CA. We made black bean veggie quesadillas.
Here’s Ally, who works for Garden to Table in San Jose. We taught the class together. We used the Cooking Matters curriculum to teach nutrition, healthy eating and recipes. We used low or no sugar recipes, whole wheat and organic ingredients. The kids really enjoyed the process.
Here’s one of the recipes we made. Try it with kids at home or in a class. Read entire recipe together first, then assign chores, letting everyone help with the cooking.
Black Bean Veggie Quesadillas
- 1/2 can black beans
- 2 medium zucchini
- 1 bunch spinach
- 1 ear corn
- 4 ounces cheddar cheese
- 1 tablespoon canola oil
- pinch cayenne
- 1 to 2 teaspoons water
- ½ teaspoon black pepper
- 6 whole wheat tortillas
- canola cooking spray
Large skillet with lid – we used an electric one
1) In a collander, drain and rinse blackbeans.
2) Rinse zucchini, cut into thin slices.
3) Rinse and chop spinach.
4) Peel corn. Use a knife to cut kernels off the cob.
5) Grate cheese.
6) In a large skillet over medium-high heat, heat oil. Add zucchini and cayenne. Cook about 5 minutes until zucchini is soft. Add corn and spinach. Cover and cook until tender, stirring occasionally, about 5 minutes more. Remove from heat.
7) Add black beans to the veggie mixture. Stir to combine, smash beans lightly with a fork. Add 1–2 tsp water to make a bean-and-veggie paste.
8) Season with black pepper. Transfer to a bowl.
9) Spread vegetable mixture evenly on half of each tortilla. Top with grated cheese. Fold tortillas over and press lightly with a spatula.
10) Spray skillet lightly with canola spray. Heat over medium-high heat. Add one folded tortilla. Cook about 4 minutes per side, or until both sides of tortilla are golden brown. Repeat until all quesadillas are cooked.
11) Cut each quesadilla into 2 wedges. Serve while hot.