Huevos Rancheros Quesadillas

  • Yield 4 servings

A breakfast like this one is guaranteed to stick with you

Ingredients

1 tablespoon virgin coconut oil
1/4 cup finely chopped red onion
4 eggs
1 tablespoon finely chopped cilantro or flat-leaf parsley
1/4 teaspoon sea salt
1 cup cooked black beans
1/4 cup salsa (plus more for serving)
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
8 (6-inch) gluten-free corn tortillas
1 medium ripe avocado, halved, pitted, and thinly sliced
1 tablespoon extra-virgin olive oil

Instructions

  1. Heat the coconut oil in a large skillet over medium heat. Add the onion and cook, stirring often, until soft and translucent, about 2 minutes. While the onion cooks, whisk together the eggs, parsley, and sea salt. Add the egg mixture to the sautéed onions and cook, stirring frequently with a rubber spatula, until the eggs are scrambled and set but still moist, about 2 minutes. Remove from heat and set aside.
  2. In a medium bowl, mash the beans, 1/4 cup salsa, chili powder, and cumin with a fork. Arrange the tortillas in an even layer on a work surface and spread each with an equal amount of the black bean mash. Divide the scrambled eggs among 4 of the tortillas and top with the avocado slices. Place the remaining 4 tortillas, bean side down, on top of the tortillas with the eggs to create quesadillas.
  3. Heat the olive oil over medium heat in a very large skillet. Add 2 of the quesadillas and cook for 2-3 minutes per side, flipping with care. Remove from the pan. (Transfer to a warm oven if desired to keep the quesadillas hot.) Add the remaining 2 quesadillas and repeat the cooking process.
  4. Cut each quesadilla in half and serve with additional salsa.

Reprinted with permission from Hallie Klecker’s The Pure Kitchen (Pure Living Press, 2011), www.dailybitesblog.com

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