Egg and Black Bean Quesadilla

Total Time

1727

Prepare the black bean filling by adding black beans, 1/4 cup of the salsa, and 2 teaspoons taco seasoning to a small saucepan. Cook 5 minutes, stirring and mashing slightly every minute or so. The beans should be heated through and have thickened just a little bit.
Make each quesadilla, one at a time, by adding 2 tortillas to a dampened paper towel (re-use for remaining quesadillas) and microwave for 15 seconds to soften. This will make the them more flexible and less likely to tear.
Heat a non-stick skillet to medium.
Add one tortilla to the skillet and sprinkle 2 tablespoons of shredded cheese. Then spread 1/4 of the seasoned black beans evenly over the cheese. Top with 2 additional tablespoons of cheese and the second tortilla. Cook 2-3 minutes on each side until cheese has melted.
Transfer quesadilla to plate and repeat until all four are cooked.
Using the same non-stick skillet (over medium heat), crack one egg at a time onto the pan. Season with salt and pepper and cook to desired doneness.
Top each quesadilla with an egg.
Mix diced avocado with remaining salsa and serve with each egg-topped quesadilla.

Per serves

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