Cheesy Black Bean and Scrambled Egg Quesadillas with Creamy Avocado Salad

Name: Cheesy Black Bean and Scrambled Egg Quesadillas with Creamy Avocado Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 7 servings
Cuisine: Mexican
Ingredients: 3 tablespoon olive oil; 1 yellow onion (medium, diced and thinly sliced); 2 clove garlic (minced); 1 teaspoon ground cumin; 0.5 teaspoon chili powder (mild); 0.75 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 30 ounce black beans (canned, rinsed, drained); 1 cup corn kernels (frozen); 12 eggs (large); 2 cup mexican blend cheese (shredded); 14 whole wheat tortillas (8-inch); 0.25 cup vegetable oil; 2 avocados (ripe, diced); 1 cup cherry tomatoes (halved); 0.25 cup fresh cilantro (chopped); 2 tablespoon lime juice

A quick and satisfying meal featuring hearty whole wheat tortillas filled with fluffy scrambled eggs, seasoned black beans, and melted cheese, perfectly complemented by a fresh, zesty avocado salad.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 7
Cuisine: Mexican
Difficulty: Easy
Cost: $3.60/serving

Dietary

Low-Sugar
High-Protein
High-Fiber
Nut-Free
Soy-Free

Ingredients

3 tablespoon olive oil
1 yellow onion (medium, diced and thinly sliced)
2 clove garlic (minced)
1 teaspoon ground cumin
0.5 teaspoon chili powder (mild)
0.75 teaspoon salt
0.5 teaspoon black pepper (freshly ground)
30 ounce black beans (canned, rinsed, drained)
1 cup corn kernels (frozen)
12 eggs (large)
2 cup mexican blend cheese (shredded)
14 whole wheat tortillas (8-inch)
0.25 cup vegetable oil
2 avocados (ripe, diced)
1 cup cherry tomatoes (halved)
0.25 cup fresh cilantro (chopped)
2 tablespoon lime juice

Instructions

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced yellow onion and diced bell pepper; cook until softened, about 5-7 minutes. Stir in the minced garlic, 1 teaspoon ground cumin, and 1/2 teaspoon chili powder; cook for 1 minute more until fragrant.
Add the rinsed and drained black beans and frozen corn kernels to the skillet. Cook for 3-5 minutes, stirring occasionally, until heated through. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and set aside.
In a separate large bowl, whisk the 12 large eggs with 1/4 teaspoon salt and a pinch of black pepper. Heat 1 tablespoon olive oil in another skillet or the same skillet (wiped clean) over medium heat. Pour in the whisked eggs and scramble until just set, about 3-5 minutes.
Lay out a whole wheat tortilla. Sprinkle about 1/4 cup of shredded Mexican blend cheese on one half, top with about 1/3 cup of the black bean mixture and some scrambled egg, then add a little more cheese. Fold the tortilla in half. Repeat with remaining tortillas, cheese, black bean mixture, and scrambled egg.
Heat 1/4 cup vegetable oil in a large non-stick skillet or griddle over medium heat. Cook quesadillas in batches for 2-3 minutes per side, or until golden brown and the cheese is melted. Keep cooked quesadillas warm in a low oven while you finish cooking the rest.
In a medium bowl, combine the diced ripe avocados, halved cherry tomatoes, thinly sliced yellow onion, and chopped fresh cilantro.
In a small bowl, whisk together the 2 tablespoons lime juice, remaining 1 tablespoon olive oil, and the remaining 1/4 teaspoon salt. Pour over the avocado salad and toss gently to combine.
Serve the hot quesadillas immediately with the creamy avocado salad.

Notes

Leftovers are great reheated, though the tortillas may lose some crispness. The avocado salad is best enjoyed fresh.

Nutrition (per serving)

Calories: 842
Protein: 37.2 g
Carbohydrates: 86.6 g
Fat: 39.6 g
Fiber: 11.8 g
Sodium: 2007 mg
Saturated Fat: 11.5 g
Sugar: 4.4 g
Cholesterol: 323 mg