I have loved this blog ever since I found it years ago. 101 cookbooks is so beautiful and the recipes are all veg!
This recipe is a thicker quesadilla. You take soft tortillas and you coat them in egg and you have a thicker more filling quesadilla. I changed it a little bit because it called for capers and i hate paying for a jar of capers that i never use again ….thats just me though.
zest of one small lemon
a generous dollop of creme fraiche, sour cream or Greek yogurt
fine grain sea salt
2 heaping tablespoons capers
small splash of olive oil
1 small egg
1 corn tortilla, room temperature
shredded cheddar cheese
black beans-i found a box of cooked and mashed black beans
Whisk the lemon zest, yogurt, and a pinch of salt together in a small bowl. Set aside.
Beat the egg and a pinch of salt in a small bowl. Beat the egg really well, so it’s uniform in color.
In your smallest skillet, over medium heat, add a tiny splash of oil. Let it heat, then add the egg to the pan let it set for just 10-15 seconds. Place the corn tortilla on top of the egg, the top of the egg should still be a bit runny, so it should attach itself to the tortilla as it sets. When you feel like the egg has set enough not to run, flip everything. Sprinkle with cheese and add the beans. Cook until the cheese is melted and the tortilla is nicely browned.
Fold the tortilla in half, top with the yogurt.