Breakfast Quesadilla with Black Beans. Equal parts zesty, spicy and comforting, this breakfast quesadilla is sure to be a hit with guests.
Serves 8
¼ cup olive oil
2 white onions, chopped
3 garlic cloves, sliced
4 green chillies, sliced
8 vine-ripened tomatoes,
chopped
2 x 400g cans black beans,
rinsed and drained
16 white corn tortillas
4 cups tasty cheese, grated
8 eggs
Tabasco, to serve
coriander leaves, to serve
1 Heat 2 tablespoons oil in a large frying pan over high heat. Add onions, garlic, and chillies, and cook for 3-4 minutes, or until softened.
2 Add tomatoes and black beans, and season with sea salt and freshly ground black pepper. Cook for 6-7 minutes, or until sauce thickens.
3 Place half the tortillas on benchtop and top each with ½ cup cheese. Top with remaining tortillas.
4 Heat a little of the remaining oil in a heavy-based frying pan over medium heat and cook tortillas in batches for 1-2 minutes on each side, or until golden and crisp. Cover and keep warm.
5 Heat remaining oil in a frying pan over medium heat and fry eggs, without turning, for 2-3 minutes, or until cooked and crisp.
6 Place tortillas on a serving plate, spoon black-bean mixture over them, and top with egg. Serve with Tabasco and sprinkle with fresh coriander.
