Mexican Egg and White Bean Breakfast Quesadillas

Ingredients

• 1½ tablespoons unsalted butter
• 3 large eggs, lightly beaten
• 1 can 15-ounce cannellini beans, rinsed and drained
• ⅓ teaspoon ground cumin
• ⅛ cup chopped fresh cilantro
• 3 large 10-inch flour tortillas
• 1½ cups shredded Monterey Jack cheese
• ⅓ cup jarred salsa verde
• ¾ ripe avocado, sliced for serving

Method

1. 1Melt one tablespoon of butter in a large non-stick skillet over medium-low heat.
2. 2Whisk the eggs with the cumin and pour into the skillet, scrambling gently until just set.
3. 3Fold the rinsed white beans and cilantro into the eggs, then remove the pan from the heat.
4. 4Lay the tortillas flat and spread a generous layer of cheese over one half of each.
5. 5Spoon the egg and bean mixture over the cheese and drizzle with a tablespoon of salsa verde.
6. 6Fold the empty half of the tortilla over the filling to create a half-moon shape.
7. 7Heat the remaining butter in the skillet over medium heat and toast the quesadillas for three minutes per side until deeply golden and crispy.
8. 8Slice into wedges and serve immediately with fresh avocado slices.

Nutrition per serving