Breakfast Quesadillas

Name: Breakfast Quesadillas
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

12 ingredients

5 steps

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

Directions

1

In a medium bowl, combine beans and rice. Spoon over 1/2 of each tortilla and sprinkle with cheese. Fold over to enclose.
2

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.
3

Reduce heat to low and add remaining oil to pan. Cook eggs for 3 mins, or until cooked to your liking.
4

Meanwhile, to make the tomato salsa, combine remaining ingredients in a medium bowl.
5

Top quesadillas with eggs and salsa.