Name: Breakfast quesadillas
Cook time: 7 min
Total time: 7 min
Yield: 2
Ingredients: 125 gram canned kidney beans, rinsed, drained, mashed; 1/2 cup (85g) cooked brown rice; 2 20cm wholemeal tortillas; 1/3 cup (40g) grated tasty cheese; 1 tablespoon olive oil; 2 small eggs; 160 gram cherry tomatoes, coarsely chopped; 2 tablespoon fresh coriander leaves; 2 tablespoon fresh mint leaves; 1 shallot (25g), finely chopped; 2 teaspoon lemon juice; 1/4 teaspoon chilli flakes

Breakfast quesadillas

This tasty Mexican inspired breakfast quesadilla encases oozy cheese, runny eggs and hearty beans to create a healthy, flavour-packed breakfast or lunch that will fuel you for the day.

Serves 2

Cook

Ingredients

125 gram canned kidney beans, rinsed, drained, mashed

1/2 cup (85g) cooked brown rice

2 20cm wholemeal tortillas

1/3 cup (40g) grated tasty cheese

1 tablespoon olive oil

2 small eggs

160 gram cherry tomatoes, coarsely chopped

2 tablespoon fresh coriander leaves

2 tablespoon fresh mint leaves

1 shallot (25g), finely chopped

2 teaspoon lemon juice

1/4 teaspoon chilli flakes

Method

1.To make tomato salsa: Combine ingredients in a medium bowl.

2.In a medium bowl, combine beans and rice. Spoon the bean mixture over half of each tortilla and sprinkle with cheese. Fold over to enclose.

3.In a large non-stick frying pan, heat half the oil over medium heat; cook the quesadillas 2 minutes each side or until brown and crisp. Set aside; cover to keep warm.

4.Heat remaining oil in same pan over low heat; cook eggs 3 minutes or until cooked how you like them.

5.Top quesadillas with eggs and salsa.

You could also poach the eggs. Microwave tortillas in the packet to separate them if they are sticking together. If you want to cook your own rice, cook ¼ cup of brown rice; use the ½ cup cooked rice required, and save the remainder for another use.
Note

Women's Weekly Food