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Dairy
Easy
30 Minutes
Diets 
Some recipes are all inclusive. They are packed with veggies, involve a grain and have a serving (or two) of protein built in. This recipe is like that:). The black beans form a paste so kids may not even realize they are there. It is chock-full of vegetables and has variations for those who may be more picky. I make quesadillas in the pizza maker/Betty Crocker. If you do not have one, it can easily be made in a sauté pan.
2 whole wheat wraps
1/2 eggplant, cut into small cubes
1/2 zucchini, cut into half moons
4 mushrooms, sliced thinly
1/2 onion, diced
1/2 teaspoon salt + more for sprinkling
1/4 teaspoon Gefen Onion Powder
1/4 teaspoon Pereg Turmeric
1/2 teaspoon Gefen Garlic Powder
black pepper, to taste
1/2 can black beans, rinsed and drained
tomato slices
cheese
Sauté the eggplant and onions in a little cooking spray in the pizza maker. When they are cooked halfway, add the zucchini and mushrooms. Add all the spices and cook through. On a separate plate, mash the black beans with a fork until they resemble a paste. (If you/your kids are less picky you don’t have to fully mash them.)
Spread half the black bean paste on one half of a wrap. Spread hummus on the other half (or leave it empty). Layer the veggies on the black beans. Top it with a few dollops of tomato sauce and/or tomato slices. Fold the half with the hummus (or the empty half) over the veggie half. Quesadillas are super versatile, so feel free to make any variation you like.
Place the filled wrap back into the pizza maker/sauté pan (sprayed with a little cooking spray). Let the wrap get lightly brown and toasted before flipping. Toast the other side for one to two minutes until the veggies are fully warmed through and the cheese (if you added cheese!) is melted. Sprinkle a touch of salt on the finished quesadillas. Enjoy your boost of protein and veggies!
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