Green-and-Bean Quesadilla

A quesadilla (KAY-SAH-DEE-YA) is a Mexican snack. It’s a lot like a grilled cheese sandwich made on flat, round bread, called a tortilla (TOR-TEE-YUH).

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Hands-on time: 10   |    Total time: 30   |    Makes: 2 Servings


Cutting board
Sharp knife (adult needed)
Measuring cups
Large plate
Microwave or nonstick skillet
Pot holders


2 unit whole-grain tortillas
1 bunch fresh spinach leaves, enough to cover the tortilla
1⁄2 cup canned dark red kidney beans
2⁄3 cup shredded monterey jack or cheddar cheese
1⁄2 unit ripe avocado, peeled and pitted* if you like avocado


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  1. Put one tortilla on the plate and cover with the spinach leaves.
  2. Top the spinach leaves with the mashed beans.
  3. Top the beans with the cheese.
  4. If you like avocado, put a few slices on top of the cheese.
  5. Put the other tortilla on top of the avocado, gently pressing it down so the top half sticks. (Don’t pat it down too much or the insides will squish out!)
  6. Put the plate in the microwave and heat until the cheese melts, about 45 seconds. Or place a nonstick skillet over medium heat until it’s hot, then place the tortilla in the skillet. Cook until golden brown, about 1-2 minutes on each side.
  7. Set aside to cool a little bit: The spinach and cheese will be wicked hot!
  8. Cut the quesadilla into 8 triangles. Serve with salsa.

*Pitted means without pits. It sounds like the opposite though, doesn’t it?