5 Weeknight Avocado Recipes for Kids (That Parents Will Love Too)

Easy, nutritious, and kid-approved—these avocado-packed meals make back-to-school weeknight dinners a breeze.

Cheesy Avocado Quesadillas

A melty classic packed with healthy fats—perfect for Meatless Monday.

Serves 4

Cilantro Sauce Ingredients

• ½ cup extra-virgin olive oil
• 3 Tbsp lemon or lime juice
• 2 garlic cloves, minced
• ½ tsp salt 
• 1 large bunch cilantro, chopped

Cilantro Sauce Instructions

1. Add all ingredients to a blender.
2. Blend until smooth.
3. Pour into individual ramakins and set aside.

Quesadilla Ingredients

• 4 flour tortillas
• 2 Lil’ Cados avocados, peeled, pitted, sliced
• 8 oz Monterey Jack cheese, shredded

Quesadilla Instructions

1. Sprinkle cheese over half of each tortilla
2. Layer with avocado slices.
3. Fold tortilla in half.
4. Place in a panini press and grill until the cheese melts.
5. Serve immediately with cilantro sauce.

Ham & Cheese Wraps

Easy to make and protein-packed, with an avo twist kids love.

Serves 4

Ingredients

• 4 flour tortillas
• 8 oz sliced ham
• 8 oz sliced cheese of choice
• 8 oz bag shredded lettuce 
• 2 Lil’ Cados avocados, peeled, pitted, sliced
• ½ red bell pepper, sliced

Instructions

1. Place a tortilla flat on a cutting board.
2. Working from one side of the tortilla, add a vertical line of red bell peppers.
3. Next to the peppers, add a line of avocado, then lettuce, cheese, and ham.
4. Leave the last third of the tortilla empty.
5. Starting from the side with the peppers, roll the tortilla to the other side.
6. Slice in half and serve.

Avocado Mac & Cheese

Creamy, comforting, and secretly nutritious.

Serves 4

Ingredients

• 8 oz elbow macaroni
• 4 tbsp butter
• 3 Tbsp all-purpose flour
• 2 cups whole milk
• 2 cups sharp cheddar cheese
• 1 cup shredded mozzarella cheese 
• 1/2 tsp salt
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 2 Lil’ Cados avocados, peeled, pitted, chopped
• 1 cup broccoli florets, finely chopped (optional)

Instructions

1. Preheat oven to 325°F.
2. Cook pasta al dente. Drain, stir in 1 Tbsp butter, and set aside,
3. In a large saucepan, melt the remaining butter over medium heat.
4. Add flour and cook, stirring constantly, for one minute.
5. Add 1 cup of milk and mix to dissolve the paste. 
6. Add remaining milk and whisk until smooth.
7. Add salt, garlic powder, and onion powder.
8. Cook the sauce for 6-7 minutes, whisking regularly until it thickens.
9. Remove from the stove, add cheddar cheese, and stir.
10. Stir in pasta, avocado, and broccoli (optional).

Creamy Guac Bowls

Great for picky eaters—customizable guac bowls with fun mix-ins.

Serves 4

Creamy Guac Ingredients

• 4 Lil’ Cados avocados, cut in half, pitted, flesh scooped out*  
• 2 Tbsp lemon juice
• ½ tsp garlic powder
• Salt to taste

*Keep the best emptied-out avocado shells to use as bowls.

Creamy Guac Instructions

1. Add avocado flesh, lemon juice, garlic powder, and salt to food processor.
2. Mix until creamy.
3. Spoon the mixture into the avocado shells.
4. Serve immediately with an assortment of veggies and healthy crackers.

Build-Your-Own Avo Bowls

Chop, shred, devour – easy avo bowls the whole fam loves.

Serves 4

Ingredients

• 1 rotisserie chicken, skinned, deboned, and shredded
• 15 oz can black beans, drained
• 2 dozen cherry tomatoes, halved
• 4 cups cooked rice
• 4 oz queso fresco, crumbled
•  2 Lil’ Cados avocados, peeled, pitted, sliced
• ¼ cup cilantro leaves, chopped
• 2 limes cut into wedges

Instructions

1. Start with a bed of rice in a serving bowl.
2. Add chicken, beans, tomatoes, and avocado.
3. Sprinkle with cheese crumbs and cilantro leaves.
4. Squeeze lime wedges over the top.
5. Serve immediately.