Breakfast Quesadillas - cooking recipe

Ingredients
    1/2 cup canned kidney beans, rinsed, drained, mashed
    3 oz cooked brown rice
    2 (8 inch) whole wheat tortillas
    1/3 cups grated Cheddar cheese
    1 tbsp olive oil
    2 None small eggs
    5 oz cherry tomatoes, coarsely chopped
    2 tbsp fresh cilantro leaves
    2 tbsp fresh mint leaves
    1 None shallot, finely chopped
    2 tsp lemon juice
    1/4 tsp chili flakes
Preparation
    In a medium bowl, combine beans and rice. Spoon over 1/2 of each tortilla and sprinkle with cheese. Fold over to enclose.
    In a large nonstick frying pan, heat 1/2 tbsp oil over medium heat. Cook quesadillas for 2 mins per side, or until browned. Set aside and cover to keep warm.
    Reduce heat to low and add remaining oil to pan. Cook eggs for 3 mins, or until cooked to your liking.
    Meanwhile, to make the tomato salsa, combine remaining ingredients in a medium bowl.
    Top quesadillas with eggs and salsa.

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