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