Scrambled eggs, cheddar cheese, black beans, hot pepper and avocado are sandwiched between golden brown and crispy pan-fried tortillas for one satisfying breakfast. And, guess what? These quesadillas can be on the table in about 15 minutes!
In a non stick pan on low heat, add 1 tsp of butter. Let it melt and get a little frothy.
Pour in eggs and let sit for 1 minute. Using spatula, bring eggs to centre of pan until cooked through, about 2-3 minutes. Remove.
Lay tortillas on counter and top the right side of each with 1/4 cup of cheese. Then, distribute eggs over top. Top each with 1 tbsp of black beans, hot peppers, avocado slices and green onion. Fold over other half.
Wipe out pan. Place 1/2 tsp of butter in pan and melt. Cooking 2 quesadillas at a time, cook until tortilla gets a little golden brown and crispy, about 1-2 minutes. Carefully flip and cook other side 1 -2 minutes. Continue with remaining two quesadillas.
Cut each quesadilla in half (there will be 8 pieces in total) and serve with sour cream, Greek yogurt or salsa. Enjoy!
Buy local eggs (they're the freshest and you're supporting local farmers)
Make sure the black beans are well rinsed and drained (and patted dry) before adding to your breakfast quesadillas. You don't want a soggy mess.
If you prefer to use pickled hot peppers, ensure that they are well drained and patted dry too.
Want to add an extra protein to these? Crispy bacon works lovely.
This recipe can easily be doubled for a crowd. Weekend brunch, maybe?
Ensure all of the other ingredients for these breakfast quesadillas are ready to go as soon as the eggs are cooked. If you leave the eggs in the pan they will continue to cook and may overcook.
Though these are 'breakfast' quesadillas, you could totally enjoy these for dinner with a simple side salad and call it a day!