Quesadillas are much like a grilled cheese, but instead of using bread, they use tortillas. Sandwiched between layers of tortilla are black bean paste and cheese. On top is a sunny-side-up egg and a little salsa, sour cream, and avocado.
60 g / 1⁄4 cup Crystal Margarine, plus extra for frying
1 small Onion, diced
200 g / 1 cup Canned black beans, rinsed and drained
200 g / 1 1⁄2 cups Cheddar cheese, grated
8 6-inch Whole wheat or corn tortillas
4 large Eggs
120 ml / 1⁄2 cup Salsa
60 ml / 1⁄4 cup Sour cream
60 ml / 1⁄4 cup Garlic Avocado Spread
- In a large frying pan, melt the Crystal Margarine over medium heat.
- Add the diced onion and black beans.
- Reduce the heat to medium-low, and cook until the onions are translucent and tender, approximately 6 minutes.
- Place the softened onions and beans in a bowl, allowing them to cool for 4-5 minutes. Once cool, begin mashing them with a fork, or pulse them in a food processor. You want a rough looking mixture.
- Spread the mixture onto 4 of the tortillas. Sprinkle with the grated cheese. Top each quesadilla with one of the remaining tortillas.
- Once all of the quesadillas are built, melt a tablespoon of Crystal Margarine in a pan over medium heat. Place as many quesadillas as you can in the pan. Fry on each side until golden and crisp, approximately 2 minutes per side.
- Keep the quesadillas warm, covered in foil, until the egg is prepared.
- In the same pan that you used to fry the quesadillas, crack the 4 eggs, taking care not to break the yolks, leaving space between each egg. Lower the heat to medium-low. Fry until the whites are fully cooked, approximately 4-5 minutes. You can speed the process along by covering the pan, allowing the egg to steam and cook faster.
- Now you’re ready to plate. Place a quesadilla on each plate. Top each quesadilla with an egg. Next to the egg, place a tablespoon each of salsa, sour cream, and avocado spread. Season with salt and pepper and serve.