Egg and Black Bean Quesadillas

 

I made these egg and black bean quesadillas from Weelicious for lunch when the kids were home from school. I used sharp cheddar and I served the quesadillas with guacamole. These were delicious!

4 large eggs
½ tsp. kosher salt
1 Tbsp. cilantro, chopped
1 tsp. oil
¼ cup black beans, drained and rinsed
½ cup grated lactose-free cheese (mexican cheese blend, mozzarella or cheddar)
4 flour tortillas

Whisk the eggs and salt in a bowl. Stir in the cilantro.

Place 1 teaspoon of oil in a 9-inch pan over medium heat, coating the bottom of the pan (make sure to use a pan that is at least slightly larger than your tortilla).

Pour in ½ of the whisked eggs, tilting the pan to spread them across evenly. Let the omelet cook for 20 seconds, sprinkle the beans on top then let it cook for another 20 seconds. Using your spatula gently to go along the edges of the omelet, lifting them away from the pan to loosen.

Sprinkle 2 tablespoons of cheese on top of the omelet, place one tortilla on top of the egg and cheese and flip it onto a plate, tortilla side down.

Slide the omelet, tortilla side-down, back into the pan. Sprinkle another 2 tablespoons of cheese on top of the egg and place another tortilla on top to cover.

Continue to cook the quesadilla for 1 minute, pressing down lightly with a spatula to help melt the cheese, then flip the quesadilla to cook the other side for an additional 30 seconds or until cheese melts and tortilla is golden.

Cut into wedges and serve with salsa.