BCCRecipeBOOK - Page 25

Breakfast Quesadilla
Serves: 12 / Prep Time: 10 mins / Total Time: 25 mins
These breakfast quesadillas are delicious, and can be made ahead of time and stored in
the freezer, to save time in the morning. To reheat, simply defrost on the countertop and
reheat in a skillet until crispy.

1. Whisk the eggs and scramble in a skillet coated with
cooking spray and set aside.
2. In a large bowl combine the black beans, corn, scrambled
eggs, onion, cilantro, shredded cheese, salt and pepper
3. Divide mixture evenly between each tortilla and fold over.
4. Serve immediately or place in the freezer on a baking
sheet lined with parchment for one hour. Remove and
wrap individually to store or place in a freezer safe bag.

18 eggs
2 cups canned black
beans, rinsed and
2 cups corn, fresh/
1 cup red onion,
3 cups reduced fat
shredded cheddar
12 whole grain tortillas
1/2 cup cilantro,
chopped (optional)
salt/pepper, to taste
Black beans contain iron, phosphorus, calcium,
magnesium, manganese, copper and zinc,
which help to build and maintain bone structure
and strength.4

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