Breakfast Quesadillas with Spinach and Black Beans
Ingredients
The quesadilla filling
-
2
eggs
eggs
-
1
teaspoon
olive oil
-
1
cup
spinach, roughly chopped
-
¼
cup
cooked black beans
-
1
medium
whole grain tortilla
-
½
cup
melty shredded cheese (like cheddar or Monterey Jack), divided
-
to taste
hot sauce
-
to taste
sea salt
The guacamole
-
1
large
avocado, diced
-
1
tablespoon
fresh lime juice
-
2
tablespoons
finely chopped white onion or radishes
-
3
tablespoons
fresh cilantro, packed
-
1
small
garlic clove, pressed or minced
-
½
teaspoon
ground coriander
-
⅛
teaspoon
sea salt
Instructions
- Prepare the guacamole by combining all guacamole ingredients in a bowl and mashing until smooth.
- Scramble the eggs in a bowl, seasoning with hot sauce and salt.
- Heat olive oil in a skillet over medium heat, add spinach, and cook until wilted.
- Add black beans to the skillet, then pour in the scrambled eggs and cook until just set.
- Transfer the egg mixture to a bowl to stop cooking.
- In a large skillet, warm the tortilla and layer cheese, egg mixture, and more cheese on one half.
- Fold the tortilla and cook until golden brown, flipping to cook both sides and adding cheese on the outside.
- Slice the quesadilla and serve with guacamole.
Nutrition Facts (estimated)
Servings
1
Calories
400
Total fat
25g
Total carbohydrates
30g
Total protein
20g
Sodium
600mg
Cholesterol
370mg
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