Bean and Salsa Quesadillas with Egg

Ingredients:

• ¼ tin red kidney beans

• 1/3 cup corn kernels

• ¼ red capsicum

• Pinch pepper

• 1/4tsp oregano

• 50g low fat cheddar cheese

• ½ tomato

• ¼ avocado

• 1 x pita bread

• 1 x egg

• ¼ red onion

• ¼ cup fresh coriander (chopped)

Method: (serves 1)

1.    In a bowl, mix kidney beans, corn, capsicum, black pepper, oregano, half of the grated cheese, and half of the chopped tomatoes.

2.    Slice the pita bread halfway to make pockets. Carefully fill each pita pocket with the bean mixture and top with the remaining cheddar.

3.    Heat a frying pan over medium heat. Toast the pita pockets for 2-3 minutes on each side or until the cheese has melted and the pita is slightly crispy.

4.    For the salsa, combine the remaining tomatoes, avocado, red onion, and fresh coriander in a separate bowl.

5.    Cook the eggs in a fry pan to your preferred style.

6.    Serve each pita pocket with a spoonful of salsa and a cooked egg on top.