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Photo of Breakfast quesadilla by WW

Breakfast quesadilla

6 - 7
PersonalPoints™ per serving
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate
For a delightful start to a weekend morning, try these breakfast quesadillas. Packed with black beans, avocado and veggies, it’s satisfying and delicious!

Ingredients

Olive oil

2 tsp

Tomato(es)

1 medium, finely chopped

Red capsicum

½ medium, finely chopped

Ground cumin

¼ tsp

Canned black beans, rinsed, drained

1 400g can, (1 x 400g can)

Fresh coriander

2 tbs, chopped, plus extra sprigs to garnish

Wholemeal tortilla

4 small, (4 x 40g)

Light tasty cheese

⅓ cup(s), grated, (40g)

Avocado

¼ medium, thinly sliced

Baby spinach leaves

75 g

Oil spray

1 x 3 second spray(s)

Instructions

  1. Heat 1 teaspoon oil in a large non-stick frying pan over medium–high heat. Cook tomato, capsicum and cumin, stirring, for 3–4 minutes or until tomato has softened. Stir in beans and coriander. Season with salt and pepper. Transfer to a bowl.
  2. Heat ½ teaspoon of remaining oil in same cleaned pan over medium heat. Place 1 tortilla in pan and sprinkle with a quarter of the cheese. Top with half the black bean mixture and half the avocado. Sprinkle with another quarter of the cheese and top with another tortilla. Cook for 1–2 minutes or until base is golden. Carefully turn and cook for a further 1–2 minutes or until other side is golden. Transfer quesadilla to a plate and cover loosely with foil to keep warm. Repeat to make 1 more quesadilla.
  3. Lightly spray same pan with oil and heat over high heat. Cook spinach, stirring, for 30 seconds or until just wilted.
  4. Cut quesadillas in half. Serve one half per person, with spinach on the side. Garnish with coriander sprigs.

Notes

TIP: You can use red kidney beans or pinto beans instead of black beans. Instead of using a pan, you can cook the quesadillas in a flat sandwich press.

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