Quesadillas make a quick and easy sandwich alternative. Even though they are often served hot, quesadillas also taste good cold or at room temperature. That makes them an ideal addition to this flavor-packed bento box, a collection of foods that you can meal-prep on the weekend for easy lunches at work or school.

Carolyn A. Hodges, R.D.
Source: Eatingwell.com, August 2018

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine beans and cheese in a medium bowl. Place tortilla on a work surface. Spread the bean mixture over the tortilla. Fold the tortilla in half, pressing gently to flatten. Heat oil in a medium skillet over medium heat. Add quesadilla and cook, turning once, until golden on both sides, 2 to 4 minutes total. Cut into wedges and pack in the large section of a bento-style lunch box or in a large container.

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  • Toss avocado with lime (or lemon) juice in a small bowl and pack in another section of the bento box or in a separate medium container. Pack strawberries and blueberries in the remaining section of the bento box or in a separate medium container.

Tips

To make ahead: Refrigerate or store in an insulated lunch tote bag with ice packs for up to 1 day.

Nutrition Facts

445 calories; protein 15.8g 32% DV; carbohydrates 55.7g 18% DV; dietary fiber 12.4g 49% DV; sugars 9.2g; fat 18.1g 28% DV; saturated fat 4.3g 22% DV; cholesterol 14mg 5% DV; vitamin a iu 565.9IU 11% DV; vitamin c 28.1mg 47% DV; folate 80.3mcg 20% DV; calcium 275.3mg 28% DV; iron 3.8mg 21% DV; magnesium 84.5mg 30% DV; potassium 632mg 18% DV; sodium 508.9mg 20% DV; thiamin 0.2mg 15% DV.
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