Ingredients
The following ingredients have 2 Servings
- 125 gram canned kidney beans, rinsed, drained, mashed
- 1/2 cup (85g) cooked brown rice
- 2 20cm wholemeal tortillas
- 1/3 cup (40g) grated tasty cheese
- 1 tablespoon olive oil
- 2 small eggs
- 160 gram cherry tomatoes, coarsely chopped
- 2 tablespoon fresh coriander leaves
- 2 tablespoon fresh mint leaves
- 1 shallot (25g), finely chopped
- 2 teaspoon lemon juice
- 1/4 teaspoon chilli flakes
Instruction
- To make tomato salsa: Combine ingredients in a medium bowl.
- In a medium bowl, combine beans and rice. Spoon the bean mixture over half of each tortilla and sprinkle with cheese. Fold over to enclose.
- In a large non-stick frying pan, heat half the oil over medium heat; cook the quesadillas 2 minutes each side or until brown and crisp. Set aside; cover to keep warm.
- Heat remaining oil in same pan over low heat; cook eggs 3 minutes or until cooked how you like them.
- Top quesadillas with eggs and salsa.
