Crispy Black Bean Corn Quesadillas with Velvety Avocado and Soft Bell Peppers

Finely grate the 6 oz of Monterey Jack cheese. Peel and mince the 2 cloves of garlic. Cut the 1 whole lime in half.

To make the velvety avocado crema, scoop the flesh of 1 medium avocado into a bowl. Squeeze the juice of 1/2 of the lime over it, add 1/4 tsp of salt, and mash with a fork until completely smooth and creamy. Set aside.

Heat 1 tbsp of olive oil in a cast-iron skillet over medium-high heat. Add the 2 cups of frozen sliced bell peppers directly from the freezer. Sauté for 5 minutes, stirring occasionally, until they release their moisture and soften completely into a tender, toddler-safe texture. Transfer the peppers to a plate and squeeze the remaining 1/2 lime over them.

In a medium bowl, combine the 15 oz of drained black beans, the minced 2 cloves of garlic, 1/2 tsp of ground cumin, 1/2 tsp of dried oregano, 1 tbsp of water, and 1/4 tsp of salt. Thoroughly mash the mixture with a fork until no whole beans remain, ensuring a safe, non-rolling texture for young children.

Lay out the 6 corn tortillas. Spread the mashed black bean mixture evenly onto one half of each tortilla. Sprinkle the grated 6 oz of Monterey Jack cheese over the beans, then fold the tortillas in half to form half-moons.

Wipe the skillet clean and heat 1 tbsp of olive oil over medium heat. Place the folded quesadillas in the skillet and cook for 3 minutes on the first side until crispy and golden brown. Carefully flip and cook for another 2 to 3 minutes until the cheese is completely melted.

Slice the quesadillas into thin, easy-to-hold strips for the toddlers (and wedges for the adults). Serve immediately alongside the soft sautéed bell peppers and the velvety avocado mash for dipping.