BCC RECIPE BOOKonline EN - Flipbook - Page 16
Breakfast Quesadilla
Serves: 12 | Prep Time: 10 mins | Total Time: 25 mins
These breakfast quesadillas are delicious, and can be made ahead of time and stored in
the freezer for a quick morning meal. To reheat, simply defrost in the fridge
and reheat in a skillet until crispy.
Ingredients
Directions
| 18 eggs
1. Whisk the eggs and scramble in a skillet coated with a bit of
oil or butter and set aside.
| 350 g (2 cups) canned black
beans, rinsed and drained
| 350 g (2 cups) corn, fresh
or frozen
| 200 g (1 cup) red onion, minced
| 15 g (1/2 cup) cilantro, chopped
(optional)
| 345 g (3 cups) shredded
cheddar cheese
2. In a large bowl, combine the black beans, corn, scrambled
eggs, onion, cilantro, shredded cheese, salt and pepper.
3. Divide mixture evenly between each tortilla (if you want, you
can 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 sheet
lined with parchment for 1 hour. Remove and wrap individually
to store or place in a freezer safe bag.
| Salt and pepper, to taste
| 12 whole grain tortillas
15
Black beans are a good plant-based protein option. They also contain fibre.
