Corn and Black Bean Breakfast Quesadilla
Prep Time 8 min
Cook Time 12 Min
Servings 2
Difficulty Easy
Ingredients
- 2 tbsps. Crisco® Pure Corn Oil
- 3 large eggs, beaten
- 1 tbsp. cilantro leaves, divided
- 2 large flour tortillas (7 to 8-inch)
- 1/2 cup prepared corn and black bean salsa
- 2/3 cup shredded Monterey Jack and Cheddar cheese
- Sour cream, for garnish
Directions
- Step 1
HEAT 1 tablespoon oil in large skillet over medium heat. Add eggs and 1 1/2 teaspoons of cilantro. Cook and stir until firm.
- Step 2
SPOON egg mixture over one half of each tortilla to within 1/2 inch of edge. Top each with 2 tablespoons salsa and 1/3 cup cheese. Fold each tortilla in half over filling.
- Step 3
MELT 1 tablespoon oil in skillet over medium heat. Saute quesadillas until lightly browned on both sides. Cut each quesadilla into 3 wedges. Garnish with sour cream, remaining salsa, cheese and cilantro.
Serving size
(1/2 of recipe)
- Calories 560
- Calories from Fat320g
- Total Fat 35g
- Saturated Fat 14g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 320mg
- Sodium 980mg
- Potassium 0mg
- Total Carbohydrates 35g
- Dietary Fiber 3g
- Sugars 4g
- Protein 24g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet