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Easy Black Bean Mummy Quesadillas for Kids

Easy Black Bean Mummy Quesadillas for Kids - featured image

A fun and quick weeknight dinner where black bean and cheese quesadillas are wrapped in dough strips to resemble mummies, making healthy eating exciting for children.

Ingredients

Scale
  • 1 can (15 oz) black beans, drained and rinsed
  • 1/2 cup all-purpose flour
  • 34 tablespoons water
  • 4 small (6-inch) flour tortillas
  • 1 cup shredded Mexican blend cheese (Cheddar and Monterey Jack)
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • Salt to taste (keep mild for kids)
  • Butter or oil for greasing the pan

Instructions

  1. Drain and rinse the black beans. Place them in a bowl and mash lightly with a fork, leaving some texture.
  2. Stir in cumin, garlic powder, and salt. Set the bean mixture aside.
  3. In a small bowl, mix 1/2 cup flour with 3-4 tablespoons water to form a thick, pliable dough. If too sticky, add more flour; if too dry, add more water.
  4. Roll the dough out on a floured surface until thin and cut into strips about 1/2 inch wide to serve as ‘bandages’.
  5. Lay a tortilla flat. Spoon a generous amount of the bean mixture onto the center, then top with shredded cheese. Do not overload.
  6. Wrap the dough strips around the tortilla, overlapping slightly. Leave a small gap at the top for the ‘face’. Press gently to secure.
  7. Heat a non-stick skillet over medium heat and add butter or oil.
  8. Place the wrapped quesadilla in the pan. Cook for 3-4 minutes on each side, pressing gently with a spatula, until the dough is golden brown and cheese is melted.
  9. Remove from pan, let cool for 1 minute, then slice into strips to serve.

Notes

Ensure the dough is not too thick or it won’t cook through. Keep the filling centered to prevent leaks. If the dough cracks, patch it with a small piece. For gluten-free, use GF tortillas and flour. For dairy-free, use plant-based cheese.

Nutrition

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