Vegetarian black bean & eggs breakfast quesadilla

black bean, egg, & cheese breakfast quesadilla

black bean, egg, & cheese breakfast quesadilla

I love eggs, but after a while the normal routine of scrambled, fried or omelets get a little boring. We just happened to have some blacks beans in the fridge, left over from the black bean burgers we made last week, so I decided to whip them up into a quesadilla 🙂  Tasty, filling and easy to prepare, it goes well with some salsa fresca or a little sour cream!

INGREDIENTS – 2 SERVINGS:

  • 1 TBLS butter, olive oil, or coconut oil
  • 1/2 cooked organic black beans
  • 1/4 cup diced organic onions or bell pepper
  • 1 clove of organic garlic (optional)
  • 4 pastured eggs – beaten
  • salt & pepper to taste
  • 1/4 cup shredded cheddar cheese – optional
  • 2 large flour tortillas

DIRECTIONS:

  1. In a frying pan over medium heat, add 1 teaspoon of butter or oil and let it warm up.  Then add in the beans, diced onion or bell pepper, and the garlic.  Saute for a 2-3 minutes or until the onions/bell peppers are just getting tender.
  2. Add the eggs into the pan and quickly scramble them with the beans and onions.  As soon as the eggs are done cooking, put the entire mixture into a bowl, season with salt and pepper, then set aside.
  3. In the same pan over medium heat, add in 1 teaspoon of butter or oil and let it warm up.
  4. Spread the butter or oil around the pan, then place 1 tortilla in it.  Gently spoon 1/2 of the egg mixture onto only ONE SIDE of the tortilla, sprinkle on 1/2 of the cheese, then fold the top over.  Grill it for 2-3 minutes or until golden brown, then flip it over to grill the other side.  Repeat this step for the 2nd tortilla.
  5. Serve while hot with salsa fresca (we only use 1/2 of an onion and add in some cumin) and a dollop of sour cream.
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