Breakfast QuesadillaServes: 12 | Prep Time: 10 mins | Total Time: 25 minsThese breakfast quesadillas are delicious, and can be made ahead of time and stored inthe freezer for a quick morning meal. To reheat, simply defrost in the fridgeand reheat in a skillet until crispy.IngredientsDirections| 18 eggs1. Whisk the eggs and scramble in a skillet coated with a bit ofoil or butter and set aside.| 350 g (2 cups) canned blackbeans, rinsed and drained| 350 g (2 cups) corn, freshor frozen| 200 g (1 cup) red onion, minced| 15 g (1/2 cup) cilantro, chopped(optional)2. In a large bowl, combine the black beans, corn, scrambledeggs, onion, cilantro, shredded cheese, salt and pepper.3. Divide mixture evenly between each tortilla (if you want, youcan grill in the pan or heat in the oven on a plate) and fold over.4. Serve immediately or place in the freezer on a baking sheetlined with parchment for 1 hour. Remove and wrap individuallyto store or place in a freezer safe bag.| 345 g (3 cups) shreddedcheddar cheese| Salt and pepper, to taste| 12 whole grain tortillas13Black beans are a good plant-based protein option.They also contain fibre.
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