Mexican Breakfast Quesadillas

This tasty Mexican inspired breakfast quesadilla encases oozy cheese, runny eggs and hearty beans to create a healthy, flavour-packed breakfast or lunch that will fuel your dad for the day ahead.


  • 125 gram canned kidney beans
  • 1/2 cup cooked brown rice
  • 2 20cm tortillas
  • 1/3 cup grated cheese
  • 1 tablespoon olive oil
  • 2 small eggs
  • 160 gram cherry tomatoes, coarsely chopped
  • 2 tablespoon fresh coriander leaves
  • 2 tablespoon fresh mint leaves
  • 1 shallot finely chopped
  • 2 teaspoon lemon juice
  • 1/4 teaspoon chilli flakes


  1. To make tomato salsa: Combine ingredients in a medium bowl.
  2. In a medium bowl, combine beans and rice. Spoon the bean mixture over half of each tortilla and sprinkle with cheese. Fold over to enclose.
  3. In a large non-stick frying pan, heat half the oil over medium heat; cook the quesadillas 2 minutes each side or until brown and crisp. Set aside; cover to keep warm.
  4. Heat remaining oil in same pan over low heat; cook eggs 3 minutes or until cooked how you like them.
  5. Top quesadillas with eggs and salsa.