A delicious breakfast quesadilla that's loaded with flavour!
Ingredients
200 gm
Button mushrooms
(chopped)
1 medium
Tomato
(diced)
1 clove(s)
Garlic
(minced)
1 tbsp
Extra virgin olive oil
1 can (15oz)
Black beans, canned
(drained, rinsed)
1 pinch
Sea salt
(to taste)
1 dash
Black pepper
(to taste)
4 medium tortilla(s)
Whole wheat tortilla
1/2 cup, shredded
Cheddar cheese
(or non-dairy cheese)
1 cup
Baby spinach
1 tsp
Chili garlic sauce
(to taste)
4 spray (about 1/3 second)
Olive oil cooking spray
1/3 cup
Plain yogurt, 1- 2% M.F.
(or non-dairy yogurt)
3 sprig
Cilantro (coriander)
(for garnish)
Instructions
Prep the mushrooms, tomatoes, and garlic. Set aside.
Heat the olive oil in a large non-stick frying pan over medium-high heat. Add the mushrooms and cook, stirring for 3–4 minutes or until golden. Add the garlic and cook for 30 seconds or until fragrant.
Add the beans and tomato and cook for 1 minute or until heated through. Season to taste with sea salt and freshly ground black pepper. Remove from heat and set aside.
Spread a quarter of the mushroom mixture over half of a tortilla. Top with a quarter of the cheese, a quarter of the spinach leaves, and chilli sauce to taste. Fold the tortilla over to enclose the filling. Repeat with the remaining tortillas and fillings.
Spray the quesadillas on both sides with spray cooking oil. Cook in batches in a sandwich press for 3 minutes or until the quesadillas are crisp and the cheese has melted. Alternatively, you can use a skillet over medium heat and cook on both sides for 3 minutes until the outside is golden and crispy. Serve with a dollop of yogurt, garnished with coriander.
Notes:
Quick Tips:
For the vegan version: use vegan shredded cheese and dairy-free yogurt.
For added protein: add in scrambled eggs or crumbled tofu.
