When my older daughter was on an anti-Candida diet to clear up some health problems, I needed to get creative to find foods she could take to school to eat and that she was willing to eat. To improve her health she was temporarily avoiding wheat, corn, dairy, ham, beef, white sugar, food colouring and other foods. The school does not allow peanuts or nuts because some kids in the school have severe allergies. One of the meals she liked (and still likes) is bean and cheese quesadillas.
1 rice tortilla, thawed (either in the fridge, or on the frying pan before the oil is added)
grated cheese (dairy cheese, goat cheese or non-dairy cheese)
canned Romano beans (drained and rinsed)
cilantro (optional – my daughter didn’t want it)
dash cumin (optional)
Heat frying pan on medium. Drizzle a bit of olive oil on the hot pan. Add thawed rice tortilla. Spoon beans onto one side and top with grated cheese. If desired, add cumin and/or cilantro. Fold tortilla in half over beans and cheese. Squish down with potato masher or frying pan flipper. Wait until it browns, then flip over. Remove when both sides are lightly browned and crisp. Cut into three triangles and enjoy!