Description
Recipe slightly adapted from Cookie + Kate
Ingredients
Scale
Scrambled egg quesadillas
- 4 eggs, whisked
- 1 tablespoon olive oil (affiliate)
- 1 cup spinach, roughly chopped
- 1/2 cup cup cooked black beans (affiliate)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 4 medium sized flour tortillas
- ½ cup shredded cheddar cheese
- Hot sauce
Guacamole
- 1 large avocado, diced
- 1 small lime, juiced
- 2 tablespoons finely chopped white onion
- 3 packed tablespoons fresh cilantro
- 1 small garlic clove, pressed or minced
- ⅛ teaspoon sea salt
Instructions
- In skillet over medium heat, heat olive oil and stir in spinach, until completely wilted.
- Add black beans, cayenne pepper, and salt and heat through, then add eggs and cook until almost set. It’s okay if they’re still runny, they will cook through when you make the quesadilla.
- Heat large skillet to medium high heat and layer tortilla with egg mixture, then sprinkle with 1/4 cup cheddar cheese and a few drops of hot sauce.
- Cook for 2 minutes on each side or until toasted and brown and cheese is melted.
- Repeat for remaining quesadilla.
- To make guacamole, combine all ingredients in small bowl. Serve quesadilla with guacamole, extra cilantro, and hot sauce drizzled on top!
- Prep Time: 10 mins
- Cook Time: 10 mins