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Potato and Bean Breakfast Quesadilla

Potato and Bean Breakfast Quesadilla

Ingredients (Serves 1)

Corn Tortillas2 g
Potato150 g
Black Beans100 g
Onion30 g
Chili5 g
Cheese30 g
Oil10 ml
Salt1 g
Pepper0.5 g

Instructions

1
Dice the potato into small cubes (about 1 cm) (2 minutes).
2
Finely chop the onion and chili (if using) (3 minutes).
3
Heat 5 ml of oil in a non-stick pan over medium heat. Add the diced potato and cook for 6-8 minutes, stirring occasionally, until tender and lightly browned (8 minutes). Season with salt and pepper.
4
While potatoes cook, drain and rinse the black beans. Mash them roughly with a fork (1 minute).
5
Add the chopped onion and chili to the pan with the potatoes and cook for another 2 minutes until softened (2 minutes).
6
Remove the potato mixture from the pan. Add the mashed beans to the pan and heat through for 1 minute (1 minute).
7
Lay one corn tortilla flat. Spread the mashed beans over half of the tortilla. Top with the potato mixture and grated cheese (2 minutes).
8
Fold the other half of the tortilla over the filling. Heat the remaining 5 ml of oil in the pan over medium heat.
9
Carefully transfer the quesadilla to the pan and cook for 3-4 minutes per side, until golden brown and the cheese is melted (4 minutes).
10
Slice and serve immediately.
Potato and Bean Breakfast Quesadilla
Featured Recipe
Breakfast
20 min
Medium
High Protein
Quick Meal
High Protein

Potato and Bean Breakfast Quesadilla

A hearty morning quesadilla filled with seasoned potatoes, mashed black beans, and melted cheese, griddled to golden perfection. A savory Mexican twist on breakfast.

20 min
1 servings
MEDIUM
Breakfast
20 min
Medium
High Protein
Nutrition Facts
450
Calories
45g
Protein
34g
Carbs
15g
Fat
🎉
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Ingredients

Servings:
1
Vegetables & Herbs1
  • Onion30 g
Dairy & Proteins1
  • Cheese30 g
Pantry Staples3
  • Oil10 ml
  • Salt1 g
  • Pepper0.5 g
Additional Items4
  • Corn Tortillas2 g
  • Potato150 g
  • Black Beans100 g
  • Chili5 g

Instructions

  1. 1
    Step 1

    Dice the potato into small cubes (about 1 cm) (2 minutes).

  2. 2
    Step 2

    Finely chop the onion and chili (if using) (3 minutes).

  3. 3
    Step 3

    Heat 5 ml of oil in a non-stick pan over medium heat. Add the diced potato and cook for 6-8 minutes, stirring occasionally, until tender and lightly browned (8 minutes). Season with salt and pepper.

  4. 4
    Step 4

    While potatoes cook, drain and rinse the black beans. Mash them roughly with a fork (1 minute).

  5. 5
    Step 5

    Add the chopped onion and chili to the pan with the potatoes and cook for another 2 minutes until softened (2 minutes).

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