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.
Ingredients
- 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
Instructions
- To make tomato salsa: Combine ingredients in a medium bowl.
- 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.
- 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.
- Heat remaining oil in same pan over low heat; cook eggs 3 minutes or until cooked how you like them.
- Top quesadillas with eggs and salsa.