For a quick lunch or breakfast packed with protein, these breakfast quesadillas can’t be beat!
⅓ cup cooked black beans, rinsed and drained
2 teaspoons butter or extra-virgin olive oil
1 tablespoon chopped green onion
1 tablespoon finely chopped cilantro
1 large (12″) flour or whole grain tortilla
½ cup (packed) grated sharp cheddar cheese
salt and pepper (to taste)
Salsa or additional hot sauce, for serving
In a bowl, whisk the eggs until they are well blended and add a pinch of salt and pepper to taste. Add the black beans and set aside.
Heat a skillet over medium heat with butter or oil and pour in the egg mixture to cook, stirring often, until the eggs are just set, about 1 to 3 minutes. Stir in the green onion and cilantro.
Transfer the mixture to a bowl to pause the cooking process.
Add a tortilla to the skillet to warm flipping it occasionally. Once the tortilla is warmed, sprinkle half of the shredded cheese over one-half of the tortilla. Top the cheese with the scrambled egg mixture and top with remaining cheese.
Press the empty tortilla half over the toppings folding it in half. Let the quesadilla cook until golden and crispy on the bottom, flip it and cook until the second side is golden and crispy.
Remove the quesadilla from heat and slice into 2-4 triangles with a sharp knife. Serve immediately, with your favorite salsa and/or hot sauce on the side.