I love cooking, but don’t love trying to prepare lunch while also making sure my 19-month old doesn’t fall off the bed playing “Star Wars” with his older brother.
Plus, my old “go-to” recipes contain many of my youngest son’s allergens. For example, frittata, quesadillas and grilled cheese sandwiches were some of our favorites. While an egg-filled frittata isn’t possible for us now, I’ve found a work-around for quesadillas, and it doesn’t involve fake cheese.
Full disclosure: The following recipe is not very exciting, nor is it difficult to make. It’s designed for people with limited time who can’t easily pick up prepared food or eat at a restaurant because food allergies make it nearly or totally impossible to do so.
Refried Bean Quesadillas
The ingredient list below serves as a rough guide. I typically use chicken, but any leftover meat will do. Refried beans—which I recently rediscovered—are required however, because they are the “glue” for these quesadillas, since this allergy-friendly recipe omits cheese.
1 can of refried beans
1 package of tortillas
2-3 cooked chicken breasts, chopped or shredded
1 tablespoon vegetable oil
a handful of fresh cilantro, chopped
salsa or hot sauce
1. Heat refried beans in a small skillet. Spread warmed beans on one side of a flour tortilla. Place chicken and cilantro on top of the refried beans. Fold the tortilla in half.
2. In a large skillet, heat one tablespoon of oil over high heat. Place filled and folded tortilla on the hot skillet and cook until the tortilla is lightly browned, about 1-2 minutes on each side.
3. Open the quesadilla and fill with sliced avocado, lime juice and salsa. Serve immediately.
Please send me your “Super Quick” egg/dairy/nut-free recipes for lunch and dinner, as I would love to try them. My favorites will appear here as part of this new series. Just leave a comment below or send an email to firstname.lastname@example.org. Thanks!