Adzuki Bean Breakfast Quesadillas
I think that I might finally be getting the hang of school lunchboxes. With dishes like this Adzuki Bean Breakfast Quesadillas.
This might not sound like rocket science. It did start out as a struggle. So the fact that I have, and the two kids (and sometimes me) reasonably diverse and somewhat healthy lunchboxes down makes me feel pretty good.
By the way, if you need lunchbox inspiration, there is an entire facebook group dedicated to the lunchbox.
The Story of my Breakfast Quesadillas
Well planned breakfasts in my house is the domain of weekend mornings. On one such beautiful sun-kissed morning I created this recipe with Adzuki beans. It is perfect for a morning when you feel everything is well and fine with the world. The kind when you work around the kitchen listening to the voices of the children supervised by the cat.
And then again
The kids had their cousins visiting. With adzuki beans handy, I made these adzuki bean breakfast quesadillas again. Given its high protein and fiber content, it is a keeper.
My children have two real cousins, my brother-in-law’s (husband’s brother’s children), and sadly we do not see them as much as we would like. Time, distance, schedules keep us from connecting. Another ritual, that I have readily grown up with, is more of a novelty in their lives.
Over the years, even the years that I have kept this side, I have realized it is the rituals, memories and connections that make food special, and make us want to savor something again and again. Weekend breakfasts, family Sunday dinners, grape leaves in Summer, loads of peppers and green beans in fall, Anshul’s grape crushing party in fall, and loads of delicata squashes to close out the seasons are among some of those things that we have started calling our rituals.
I add scrambled eggs to these breakfast quesadillas, if you want they can just be made with the beans and cheese. I have not tried making them with vegan cheese, but I am sure that would be a very viable possibility.
This is one of the many quesadillas we have fun with, after all, the younger boy in this house has a thing for cheese, here is another one with chicken that I posted a few moons ago. Which I promise you will still be pretty darn good on a rainy fall or spring day.
A hearty well seasoned quesadilla, pairing eggs and well seasoned adzuki beans, what we like to call our breakfast quesadillas.
Ingredients
- 3 eggs
- 1 teaspoon salt or to taste
- 4 tablespoons olive oil
- 1 medium tomato, diced
- ¾ cups cooked adzuki beans
- 1 tablespoon fresh lime juice (juice of about ½ lime)
- 1 medium sized red onion, finely diced
- 1 jalapeno, minced
- 2 to 3 tablespoons chopped cilantro
- 8 medium sized whole wheat tortillas
- 1 cup freshly grated cheddar cheese
Instructions
- Beat the eggs with ½ the salt. Heat about 1 tablespoon of the oil, and add the eggs and scramble them until they are well set.
- Place the scrambled eggs in a mixing bowl, add in the adzuki beans, lime juice, red onions, jalapeno, cilantro and mix well.
- To make the quesadillas, heat a cast iron skillet or griddle, place the tortilla on the skillet and cook for about 30 seconds. Place about 3 to 4 tablespoons of the prepared filling on one half of the tortilla and add about 3 tablespoons of the cheddar cheese and fold over.
- Add about a teaspoon of olive oil and fold over. Cook for another minute or so, turning to crisp the tortilla evenly and allowing the cheese to melt and bind the quesadilla.
- Continue making all the tortillas in this manner and serve with my guacamole for complete indulgence.