Black Bean And Egg Quesadillas Recipes

VEGETARIAN BREAKFAST QUESADILLAS WITH SCRAMBLED EGGS, SPINACH AND BLACK BEANS

Steps:

• To make the guacamole: Combine the guacamole ingredients in a small bowl. Mash with a fork until the mixture is well combined and mostly smooth. Set aside.
• To prepare the eggs: Scramble the eggs in a small bowl. Season with a couple dashes of hot sauce and a dash of salt.
• To cook the eggs: Heat 1 teaspoon of olive oil in a medium-sized skillet (either well-seasoned cast iron or nonstick) over medium heat until shimmering. Add the chopped spinach and cook, stirring often, until wilted, about 1 to 2 minutes. Add the black beans to the skillet. Pour in the scrambled eggs and cook, stirring often, until the eggs are just set, about 1 to 3 minutes. Transfer the mixture to a bowl to pause the cooking process (the eggs will finish cooking in the quesadilla).
• To cook the quesadilla (if desired, you can cook two quesadillas at once): In a large skillet (preferably cast iron, but nonstick also works), warm the tortilla over medium heat, flipping occasionally. Once the pan and tortilla are warm, sprinkle one half of the quesadilla with 1/4 cup cheese. Top the cheese with scrambled eggs, then top the scrambled eggs with almost 1/4 cup cheese, reserving about 1 tablespoon of cheese for later. Press the empty tortilla halve over the toppings.
• Let the bottom side of the quesadilla cook for a minute, then carefully flip the quesadilla with a spatula. Immediately sprinkle the remaining tablespoon of cheese over the hot side of the quesadilla and let it melt as the other side cooks for a couple of minutes. Flip the quesadilla again, and let the cheese sizzle into the quesadilla for a couple of minutes. Use the spatula to get underneath the melty cheese side and flip again. Cook that side for a couple more minutes if necessary, until both sides are a nice, crisp golden brown.
• Transfer the quesadilla to a cutting board to cool for a few minutes, then slice each quesadilla into 2 slices using a pizza cutter or a very sharp knife. Serve with guacamole.

SOUTHWESTERN BREAKFAST QUESADILLA RECIPE WITH EGGS, BLACK BEANS & SALSA

Steps:

• Heat olive oil in a large skillet over medium heat. Add the red bell pepper and cooking, stirring occasionally, until the red pepper is just tender, 3 to 4 minutes.
• Add the black beans and stir to combine.
• In a medium-sized bowl, whisk together the eggs, egg whites and water.
• Pour the eggs into the skillet with the red bell pepper mixture. Cook, scraping the pan occasionally, until the eggs are scrambled and just set. Season with the salt and pepper.
• Heat a medium-sized skillet over medium-high heat. Lay 1 whole wheat tortilla in the pan, and top half of the tortilla with ¼ of the cheese, egg mixture and cilantro.
• Fold over the other side of the tortilla to form a half-circle. Press down with a spatula as the cheese melts to seal the quesadilla.
• When the bottom is golden brown, flip the quesadilla and brown on the other side.
• Remove from the pan, cut into thirds and serve with salsa.
• Repeat with the remaining tortillas, cheese, egg mixture and cilantro.

BLACK BEAN AND EGG QUESADILLAS

Steps:

• Heat oil or butter in pan.
• Add black beans and cilantro.
• Heath through.
• Beat eggs, then add to pan.
• Cook.

BACON, EGG AND BLACK BEAN QUESADILLAS

Steps:

• Heat 8-inch nonstick skillet over medium heat. In medium bowl, beat eggs, milk, salt and pepper with whisk until well combined. Add eggs to skillet and cook, stirring frequently, until eggs are nearly cooked through, about 3 minutes; add spinach, and cook 2 to 3 minutes or until spinach is wilted and eggs are cooked through.
• Spoon egg mixture onto half of each tortilla. Top each with 1 slice bacon, 2 tablespoons black beans and 2 tablespoons shredded cheese. Fold in half.
• Heat 12-inch nonstick skillet over medium heat. Cook 2 filled tortillas at a time 3 to 4 minutes, turning once, until golden brown and thoroughly heated. Cut into wedges. Serve with salsa and sour cream.