Revelation & Black Bean & Egg Quesadilla

Revelation

This evening, I had a revelation and changed my blog name from Life on the Wheeled Side to Chef on the Wheeled Side since I am a trained chef. so at times, I may share recipes or cooking videos at times as I am using this as my personal diary to share thoughts and such...

Today has not been a bad day but about the time I thought about going out, it got dark, there was thunder in the distance. So I checked my weather.com app and it called for rain. So I didn't venture out... oh life in a wheelchair!

Instead I made a recipe that I filmed the other night for the first time. It was a Lacto/Ovo Vegetarian Recipe that I called my version of a Fried Egg Sandwich, it was a Black Bean & Egg Quesadilla. Here is what I used in making it.

1. Get out the following ingredients from Fridge and Freezer: 2 eggs, Shredded Cheese, Salsa, Onion & 3 Pepper Mix (Frozen). Then 2 - 8"Tortilla Shells.
2. Drain & Rinse the Black Beans in a colander to drain.
3. Place 2-3 TB Coconut Oil into pan, let it melt.
4. Get out 2 platters and cover with paper towels.
5. Crack eggs into a bowls and place in grease. Season with Salt & Pepper. Break Yolks.
6. Splash with grease until partially set, turn over gently, wait about 10-15 seconds and remove to paper toweled platter.
7. Add a little more Coconut Oil and allow to melt, turn your heat up a little and start to cook your frozen vegetables. You may have to turn the heat up here until the grease starts cooking the frozen vegetable and water from ice crystals begins to evaporate. For 2-4 minutes.
8. Season with Salt, Pepper, Chilli Powder, Cumin, Garlic Powder, Oregano, and Cilantro. Mix in.
9. add beans and mix in. Remove from pan using a Spider or other slotted spoon to a bowl lined with paper towels. Turn heat down to a 1/3 of the way.
10. Leaving most of the now seasoned oil in the pan. The next step should be done rather quickly.
11. Place one Tortilla flat in greased pan, top with a handful of shredded cheese, 1 tsp of Salsa, 2-3 heaping tsp of Bean/Onion Mix, and finally lay an egg across this on one half. Using your spatula, fold quesadilla over on top of itself.
12. Now do the same with the other shell, half the pan will be used for one Quesadilla so this one will not lay completely flat but on the part dress it as you did the other one.
13. Once it is dressed, close it as you did the other one. Gently press down on each Quesadilla.
14. First turning the first one gingerly, press it and now turn the other, press it.
15. Remove them to a cutting board, use a sharp knife, cut three diagonal cuts and plate.
16. Enjoy with additional Salsa, Sour Cream, or Guacamole. 

You will have extra Black Beans & Onion Mix, put them in an airtight container to use with additional Black Bean & Egg Quesadillas, I made 8-10 total from this batch of Beans & Onions.