Equal parts zesty, spicy and comforting, this Breakfast Quesadilla with Black Beans is sure to be a hit with guests.
Breakfast Quesadilla with Black Beans Recipe
Serves 8
Ingredients:
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
Method:
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.
Add tomatoes and black beans, and season with sea salt and freshly ground black pepper. Cook for 6-7 minutes, or until sauce thickens.
Place half the tortillas on benchtop and top each with ½ cup cheese. Top with remaining tortillas.
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.
Heat remaining oil in a frying pan over medium heat and fry eggs, without turning, for 2-3 minutes, or until cooked and crisp.
Place tortillas on a serving plate, spoon black-bean mixture over them, and top with egg. Serve with Tabasco and sprinkle with fresh coriander.