Last night we had Make Your Own Burrito for dinner, so I had some leftover pinto beans, shredded chicken, and feta cheese that made their way into today’s quesadillas. There are also some black olives in there. When I make thick, packed-out quesadillas like this, I cook them under weight (a little Le Creuset saucepan does the trick) to flatten everything together. They must have been good, because the kiddos both ate every last bite. Lily also requested that I pack some cinnamon apples, because she’s seen her friend Lucy eating these at preschool. It’s a genius idea really: the apples taste pie-like but without any added sugar. I tossed the apples in a little lemon water before sprinkling on the cinnamon to keep them from browning.