Black Bean and Cheese Breakfast Quesadillas

Quesadillas are much like a grilled cheese, but instead of using bread, they use tortillas. Sandwiched between layers of tortilla are black bean paste and cheese. On top is a sunny-side-up egg and a little salsa, sour cream, and avocado.


    60 g / 1⁄4 cup Crystal Margarine, plus extra for frying
    1 small Onion, diced
    200 g / 1 cup Canned black beans, rinsed and drained
    200 g / 1 1⁄2 cups Cheddar cheese, grated
    8 6-inch Whole wheat or corn tortillas
    4 large Eggs
    120 ml / 1⁄2 cup Salsa
    60 ml / 1⁄4 cup Sour cream
    60 ml / 1⁄4 cup Garlic Avocado Spread


  1. In a large frying pan, melt the Crystal Margarine over medium heat.
  2. Add the diced onion and black beans.
  3. Reduce the heat to medium-low, and cook until the onions are translucent and tender, approximately 6 minutes.
  4. Place the softened onions and beans in a bowl, allowing them to cool for 4-5 minutes. Once cool, begin mashing them with a fork, or pulse them in a food processor. You want a rough looking mixture.
  5. Spread the mixture onto 4 of the tortillas. Sprinkle with the grated cheese. Top each quesadilla with one of the remaining tortillas.
  6. Once all of the quesadillas are built, melt a tablespoon of Crystal Margarine in a pan over medium heat. Place as many quesadillas as you can in the pan. Fry on each side until golden and crisp, approximately 2 minutes per side.

  7. Keep the quesadillas warm, covered in foil, until the egg is prepared.
  8. In the same pan that you used to fry the quesadillas, crack the 4 eggs, taking care not to break the yolks, leaving space between each egg. Lower the heat to medium-low. Fry until the whites are fully cooked, approximately 4-5 minutes. You can speed the process along by covering the pan, allowing the egg to steam and cook faster.
  9. Now you’re ready to plate. Place a quesadilla on each plate. Top each quesadilla with an egg. Next to the egg, place a tablespoon each of salsa, sour cream, and avocado spread. Season with salt and pepper and serve.

Chef Tips

  • Try making your own fresh salsa by dicing up 2 tomatoes, half a red onion, and half a jalapeno pepper, and tossing them together with some lime juice and salt.
  • If you prefer your eggs scrambled, scramble them. This dish works well with any type of cooked egg.
  • Fresh corn tortillas may be hard to find, but they are a great option for those who are gluten intolerant.