Black Bean & Egg Breakfast Quesadilla
Breakfast · International · Ready in 15 min · Serves 1
A crisped tortilla folded over spiced black beans, scrambled egg and melted cheddar. Weekend flavour on a weekday clock.
Per serving
- Calories
- 520
- Protein
- 30 g
- Carbs
- 48 g
- Fat
- 21 g
- Fibre
- 10 g
Vitamins and minerals, % of a day’s needs
- Iron35%
- Vitamin D11%
- B1251%
- Zinc33%
- Magnesium24%
- Omega-324%
- Folate31%
- Calcium30%
- Potassium16%
- Vitamin C4%
- Riboflavin52%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 120 g Canned black beans (drained)
- 2 whole Eggs
- 30 g Cheddar cheese (grated)
- 1 whole Whole wheat tortilla (large)
- 0.5 tsp Smoked paprika
- 0.5 tsp Ground cumin
- 1 tsp Olive oil
- 1 whole Spring onions
Method
- 1
Mash 120g drained black beans roughly with 0.5 tsp smoked paprika and 0.5 tsp cumin.
- 2
Heat 1 tsp olive oil in a pan over medium heat and scramble 2 eggs for 2 minutes until just set. Slice 1 spring onion, stir it in, and set aside.
- 3
Spread the beans over half of 1 large tortilla, top with the eggs and 30g grated cheddar, and fold. Toast in the dry pan over medium heat for 2–3 minutes per side until golden and the cheese melts. Leave it 1 minute, then cut into wedges.
