Mmmmm….. let’s get crack’in 🙂
All I wanted last night was eggs in a tortilla wrap! I’m wanting more protein at the minute and this extremely cheesy, beany and eggy combo hit the spot!
I was lucky to have some of my leftover kidney bean curry which I used, which gave this quesadilla a more Indian feel too. You can just spice up some kidney beans or buy them already seasoned if you wish.
The only thing I didn’t have was fresh coriander so had no choice but to use the dry version. But please if you like coriander then to add a good tablespoon of finely chopped fresh coriander. I will be making sure I have some next time!
I had this dish for dinner but it is so versatile that it is traditionally eaten for breakfast! You could even roll them up and have them for brunch too!
2 free range eggs
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