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Breakfast Quesadilla with Black Beans

Breakfast Quesadilla with Black Beans

Equal parts zesty, spicy and comforting, this breakfast quesadilla is sure to be a hit with guests.

Breakfast Quesadilla with Black Beans

Serves 8

¼ cup olive oil

2 white onions, chopped

3 garlic cloves, sliced

4 green chillies, sliced

8 vine-ripened tomatoes,


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.

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