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Lunch

Vegetarian

203kcal

35m

Quick Quesadilla

Oct 2, 2026

Quick Quesadilla: a USDA child-care recipe for preschool menu planning. Original yield: 6 servings.

Preschool

6 g

Fat

26 g

Carbs

2 g

Sugar

442 mg

Sodium

14 g

Protein

203 kcal

Calories

Instructions

Total Time

35 min

STEP 01

Thaw, drain, and squeeze excess liquid from spinach.

STEP 02

Preheat oven to 350 °F.

STEP 03

Place kidney beans in a small microwavable bowl.

STEP 04

Add garlic powder, onion powder, and chili powder.

STEP 05

Lightly mash beans by squeezing, using gloved hands (at least 50% of the beans should appear whole). Be careful not to over mash beans.

STEP 06

Heat in microwave for 1 minute. Stir with a spoon.

STEP 07

Prepare quesadillas: Place half of the tortillas on a baking sheet. Spread ¾ cup of spinach on each tortilla. Top each with ⅜ cup of bean mixture and ¾ cup of cheese.

STEP 08

Place remaining tortillas on top.

STEP 09

Spray outside of filled quesadillas with nonstick cooking spray. Bake for 15 minutes. Heat quesadillas to an internal temperature of 140 °F or higher for at least 15 seconds.

STEP 10

Remove from the oven. Cut each quesadilla into 6 wedges.

STEP 11

Serve 2 wedges or ⅓ quesadilla.Optional: Serve with sliced or mashed avocado, cilantro, or salsa.Critical Control Point: Hold at 140 °F or higher.

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Ingredient (6 servings)

Ingredients (original recipe yield)

Spinach, frozen, chopped (thawed and drained yields 1½ cups)

2¼ cups

Kidney beans, dark red, canned, no salt added, drained and rinsed

1 cup

Kidney beans, dry, cooked

1 cup

Garlic powder

1 teaspoon

Onion powder

½ teaspoon

Chili powder

¼ teaspoon

Whole-grain tortillas, 8"

4 (at least 51 gm each)

Mozzarella cheese, low-fat, shredded

1½ cups

Nonstick cooking spray

Allergy Notice

Potential allergens to check: Milk, Wheat. Ingredient-based screening, not a certified allergen analysis. Check every packaged ingredient, substitution and cross-contact risk against the child's allergy plan.