Serves 2 • Prep Time: 5 minutes • Cook Time: 4 to 5 minutes

Adding sweet potatoes and using whole-wheat tortillas gives this kid favorite a healthy upgrade, plus fabulous flavor.

Packing Tip: Wrap quesadilla pieces in foil (so they don’t get soggy and stick together), then tuck them into an insulated container to help keep them warm until lunchtime.

3⁄4 cup coarsely grated Monterey Jack cheese
2 (8-inch) whole-wheat flour tortillas
1⁄2 cup grated, peeled raw sweet potato
1⁄4 cup cooked black beans, drained
2 tablespoons mild green taco sauce
1 teaspoon extra-virgin olive oil

1. Have kids sprinkle half of the cheese evenly over 1 tortilla, then scatter sweet potato over the cheese, followed by beans. They can spoon taco sauce over the beans and top with the remaining cheese and tortilla.

2. In a medium skillet, heat oil over medium heat. put the quesadilla in the pan and cook until golden brown and crispy, 2 to 3 minutes. with a spatula, flip the quesadilla and cook until the second side is golden brown and crispy, about 2 minutes.

3. Transfer the quesadilla to a cutting board and let cool a few minutes.
cut into quarters. wrap or pack into 2 containers.