Ingredients
2tspbutter
¼cupred onion,chopped
6eggs,large, beaten in a bowl
⅛tspsalt,or to taste
pinchblack pepper
15ozblack beans,(1 can), rinsed and drained
14ozmild green chiles,(1 can), drained, chopped
½cupcilantro leaves
6flour tortillas,(9-inch)
pickled jalapeño peppers from a jar,optional
1½cupsgrated sharp cheddar,or Monterey jack cheese, or more, to taste
vegetable oil,to reheat the quesadillas
salsa,to serve
Preparation
In a nonstick skillet over medium heat, melt the butter. Add the onion and cook, stirring, for 30 to 40 seconds (just to soften them).
Add the eggs, salt, and pepper, and cook and stir until they are set to desired doneness. Remove the pan from the heat.
Stir the beans, mild green chiles, and cilantro into the eggs in the pan.
On one-half of each tortilla, spread about half a cup of the filling. Top with a few jalapeno slices (if using) and ¼ cup cheese. Fold and press together to flatten them.
Spray or brush a skillet with vegetable oil, then place the skillet over medium heat. Cook the quesadillas for 1 to 2 minutes on each side, or until the cheese melts and the tortillas are lightly browned and crisp on the outside.
Serve with salsa if desired.
