Breakfast Quesadillas with Black Beans and Avocado Crema

Breakfast Quesadillas with Black Beans and Avocado Crema ingredients

• 1 whole ripe avocado
• 2 tbsp lime juice
• 1/4 cup fresh cilantro
• 1/4 cup Greek yogurt or sour cream
• 2-3 tbsp water (or milk)
• 1/4 tsp salt
• 8 count large flour tortillas (8-inch)
• 1 tbsp olive oil
• 1/2 whole small yellow onion, diced
• 1/2 whole bell pepper (any color), diced
• 1 can (15 oz) black beans, rinsed and drained
• 1/2 cup frozen corn, thawed
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 4 whole large eggs
• 2 cups shredded Monterey Jack or cheddar cheese
• to taste salt
• to taste black pepper

How to make Breakfast Quesadillas with Black Beans and Avocado Crema

1. First, prepare the Avocado Crema: In a food processor or blender, combine 1 ripe avocado (pitted and scooped), 2 tablespoons lime juice, 1/4 cup fresh cilantro, 1/4 cup Greek yogurt, 2-3 tablespoons water (start with 2 and add more for desired consistency), and 1/4 teaspoon salt. Blend until completely smooth and creamy. Set aside.
2. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add 1/2 diced yellow onion and 1/2 diced bell pepper, cooking for 5-7 minutes until softened and translucent.
3. Stir in 1 can of rinsed and drained black beans, 1/2 cup thawed frozen corn, 1/2 teaspoon ground cumin, and 1/2 teaspoon chili powder. Cook for 2-3 minutes to allow the flavors to meld, then transfer the mixture to a bowl.
4. Crack 4 large eggs into a separate bowl, whisk well, and season with a pinch of salt and pepper. Pour the eggs into the same skillet (no need to clean it) and scramble over medium heat until just set, about 2-3 minutes. Remove from heat.
5. Combine the scrambled eggs with the black bean and corn mixture in the bowl. This is your quesadilla filling.
6. Wipe the skillet clean with a paper towel and return it to medium-low heat. Lay one large flour tortilla flat in the skillet. Sprinkle about 1/4 cup of shredded cheese over half of the tortilla.
7. Spoon about 1/4 of the black bean and egg filling over the cheese on one half of the tortilla. Top the filling with another 1/4 cup of shredded cheese.
8. Fold the empty half of the tortilla over the filled half, creating a crescent shape. Cook for 3-4 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted and gooey.
9. Remove the cooked quesadilla from the skillet and transfer it to a cutting board. Slice into 2 or 3 wedges using a pizza cutter or sharp knife.
10. Repeat the process with the remaining tortillas and filling, making sure to adjust heat as needed to prevent burning. Serve the warm quesadilla wedges immediately, accompanied by generous dollops of the creamy Avocado Crema.

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