--Tasty Dish's-- Mega Yummy Breakfast Quesadilla Version #2
Ready In: 7 mins
Serves: 1
Yields: 1 quesadilla
Ingredients
- grapeseed oil or olive oil, for frying
- 1 egg (fried or scrambled, ok to sub tofu or cottage cheese)
- 2 tablespoons Baby Spinach, cut into small ribbons
- 1 small pinch ground achiote (aka ground annatto seed)
- 1 (5 inch) corn tortillas
- 2 tablespoons pinto beans (whole or mashed) or 2 tablespoons black beans (whole or mashed)
- 1 tablespoon sliced black olives
- 1 tablespoon parmesan cheese (cheddar or other kid-pleasing cheese ok)
- 1 pinch dried oregano
Garnish
- sour cream or plain yogurt
Directions
- Note: ingredient amounts are estimated. All great chefs do not measure.
- In a sautè pan heat a small amount of oil on medium heat and fry or scramble the egg with the spinach and ground achiote. Set aside.
- (You can at this point wipe away the oil from the sautè pan with a paper towel. If you don't, the achiote will turn the tortilla in our next cooking step an orange-red color and kids may not like that. ~fyi~).
- Add a little more oil to the pan, heat, then add the tortilla to coat with oil. Flip tortilla over.
- Add the scrambled egg and remaining ingredients except for the sour cream or yogurt. Spread out the ingredients evenly on the tortilla.
- Fry for about 30 seconds then fold the tortilla over to make a half moon.
- Fry for another 30 seconds to 1 minute until lightly browned on both sides.
- Transfer quesadilla to a paper towel to drain off any excess oil and to cool.
- Garnish with sour cream, slice and serve.
- Serving suggestion: I enjoy this with medjool dates and organic extra-vanilla-y rice milk served in my Tinkerbell tippy cup.
- Thank you for visiting ~Chez Tasty~ Restaurant! Come back soon, ya hear?
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off