The ultimate Sunday breakfast recipe. These quesadillas are not only cheesy but have a bit of protein with scrambled eggs and black beans. If you find yourself in the mood for a bit more spice, add jalapenos and cilantro to the mix. It’s a perfect vegetarian meal to cut down meat consumption. They’re great any time of the day, morning, noon or night! You can make these in batches and freeze them. Simply reheat in a microwave for about two minutes then transfer to a skillet to crisp the outside. Prep time: 20 minsCook time: 20 minsTotal time: 40 minsServings: 6 servings Ingredients 2 teaspoons butter 1/4 cup chopped red onion 6 large eggs, beaten in a bowl 1/8 teaspoon salt, or to taste Pinch black pepper 1 (15-ounce) can black beans, rinsed and drained 1 (4-ounce) can chopped mild green chiles, drained 1/2 cup cilantro leaves 6 (9-inch) flour tortillas Pickled jalapeño peppers from a jar (optional) 1 1/2 cups grated sharp cheddar or Monterey jack cheese, or more, to taste Vegetable oil, to reheat the quesadillas Salsa Directions Scramble the eggs: In a nonstick skillet over medium heat, melt the butter. Add the onion and cook, stirring, for 30 to 40 seconds (just to soften them). Add the eggs, salt, and pepper, and cook and stir until they are set to your preference. Remove the pan from the heat. Make the filling: Stir the beans, mild green chiles, and cilantro into the eggs in the pan. Assemble the quesadillas: On one-half of each tortilla, spread about 1/2 cup of the filling. Top with a few jalapeno slices (if using) and 1/4 cup cheese. Fold and press together to flatten them. Cook the quesadillas: Spray or brush a skillet with vegetable oil, then place the skillet over medium heat. Cook the quesadillas for 1 to 2 minutes on each side, or until the cheese melts and the tortillas are lightly browned and crisp on the outside.You can either cook all of the quesadillas, cool them, cut them in half then freeze them. Or just cook what you want to eat right now, and freeze the rest, uncooked for later (this just saves you a little cooking and cooling time now). To serve: Enjoy with salsa, if you like.TO FREEZE: Line a baking sheet that will fit in your freezer with parchment paper or waxed paper. Spread as many assembled quesadillas as will fit on the baking sheet, top with a layer of paper, and add a second layer.Cover loosely with plastic wrap, and freeze until firm, about 3 hours. Transfer the frozen quesadillas to plastic freezer bags, stacking them between small pieces of parchment or waxed paper. Store for up to 2 months.TO REHEAT: Remove as many quesadillas as you like from the freezer. Spread on a microwave-safe plate and microwave for 2 minutes to partially defrost them. At this point, the tortillas can be a little soggy, but that can be remedied. Just follow the “Cook the Quesadilla” instructions in step 4. Source: Simply Recipes
