Sometimes when Dave has to work late during the week or has a hockey game, I do one of two things: 1) come home and eat chips for dinner or 2) make a huge mess in the kitchen trying something new. Not that he doesn’t encourage food creativity & messiness, but sometimes it’s easier to get a little cray in the kitchen without someone standing over you with their eyebrows raised and a look of intense fear on their face (not that he does that either…nope…never) So that happened last week and I came home and thought ‘breakfast for dinner’ and I’ve been wickedly craving Huevos Rancheros lately. Never in a million years did I think that eggs and tomatoes would mesh, but since we had them up in VT a while back at Dave’s parent’s cabin, I haven’t been able to get them off the brain.
This breakfast quesadilla combines the awesome flavor combos that a traditional dish of Huevos Rancheros does, but slapped in between two tortillas and quesadilla’fied. You could certainly make this with fried eggs too vs. scrambled as the traditional dish calls for. And its MESSY. But messy = fun. And more tasty.
- 2 small garlic cloves minced
- 1/4 cup chopped tomatoes
- 1/4 cup chopped yellow onion
- 1/4 cup black beans, rinsed and drained
- 1/4 teaspoon cumin
- salt and pepper to taste
- 3 eggs
- 1/4 cup skim milk
- 1 cup shredded mexican blend cheese
- 1 cup jarred salsa (the less chunky the better)
- 4 - 6" whole wheat tortillas (or flour/corn will work fine too)
- cilantro for garnish
- In a skillet over medium heat, sautee your garlic, onion and tomato for 3 - 5 minutes. Add the black beans and season the mixture with cumin, salt and pepper. Continue to saute mixture for an additional 1-2 minutes.
- In a small mixing bowl, whisk together the eggs and milk and then pour that mixture over the bean/onion/tomato mixture. Let cook without stirring for 1 minute, then, with a spatula or wooden spoon, start to fold the eggs as they cook. Only fold a few times, as you want them to not get too 'scrambled' but maintain somewhat of a shape.
- Heat a separate skillet over medium heat sprayed with non-stick cooking spray. Place one of your tortillas down, then line with 1/4 cup of cheese, then cover cheese with 1/4 cup jarred salsa, and then place half of the egg mixture over the cheese/salsa mixuture. Place another 1/4 cup of salsa on then 1/4 cup cheese, then the last tortilla. Cook the quesadilla for about 3 minutes (basically you want your layers to be tortilla - 1/4 cup cheese - 1/4 cup salsa - 1/2 egg mixture - 1/4 cup salsa - 1/4 cup cheese - tortilla; this will make 2 quesadillas).
- Let sit for 2-3 minutes before cutting. Garnish with cilantro and serve hot with extra salsa, sour cream,etc.