Breakfast Quesadillas

• 1/2 cup canned kidney beans, rinsed, drained, mashed
• 3 oz cooked brown rice
• 2 (8 inch) whole wheat tortillas
• 1/3 cups grated Cheddar cheese
• 1 tbsp olive oil
• 2 None small eggs
• 5 oz cherry tomatoes, coarsely chopped
• 2 tbsp fresh cilantro leaves
• 2 tbsp fresh mint leaves
• 1 None shallot, finely chopped
• 2 tsp lemon juice
• 1/4 tsp chili flakes

1. In a medium bowl, combine beans and rice. Spoon over 1/2 of each tortilla and sprinkle with cheese. Fold over to enclose.
2. In a large nonstick frying pan, heat 1/2 tbsp oil over medium heat. Cook quesadillas for 2 mins per side, or until browned. Set aside and cover to keep warm.
3. Reduce heat to low and add remaining oil to pan. Cook eggs for 3 mins, or until cooked to your liking.
4. Meanwhile, to make the tomato salsa, combine remaining ingredients in a medium bowl.
5. Top quesadillas with eggs and salsa.

kidney beans, brown rice, whole wheat tortillas, cheddar cheese, olive oil, eggs, cherry tomatoes, cilantro, mint, shallot, lemon juice, chili flakes

Taken from recipes-plus.com/api/v2.0/recipes/33967 (may not work)