Ingredients:

 

For the Filling:

 

1 cup mixed vegetables (e.g., bell peppers, corn, and peas), finely chopped or frozen

1/2 cup black beans, drained and rinsed (optional)

1 cup shredded cheddar cheese or a blend of your favorite cheeses

1 teaspoon olive oil

1/2 teaspoon cumin

1/2 teaspoon paprika

Salt and pepper to taste

For the Quesadillas:

 

4 whole wheat or corn tortillas (6-inch size)

Cooking spray (or a little extra olive oil for brushing)

Instructions:

 

Step 1: Prepare the Veggie Filling

 Heat olive oil in a skillet over medium heat.

Add the mixed vegetables (and black beans if using) and sauté for about 5-7 minutes, or until they are tender.

Season with cumin, paprika, salt, and pepper. Stir well to coat the veggies evenly.

Step 2: Assemble the Quesadillas

 Lay out one tortilla and sprinkle a quarter of the shredded cheese on one half of it.

Spoon a portion of the cooked veggie filling (about a quarter) evenly over the cheese.

Fold the other half of the tortilla over the filling to create a half-moon shape.

Step 3: Cook the Quesadillas

 Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or a brush of olive oil.

Carefully transfer the filled tortilla to the skillet and cook for about 2-3 minutes on each side, or until they are golden brown and the cheese is melted.

Repeat this process with the remaining tortillas and filling.

Step 4: Serve

 Let the quesadillas cool for a minute or two before slicing them into wedges or halves.

Serve with a side of salsa, guacamole, or yogurt for dipping.

These quick and healthy veggie quesadillas are packed with nutrients and are sure to be a hit with kids. They're a great way to sneak in some vegetables while keeping the flavors kid-friendly and delicious. Enjoy!