Description
These simple breakfast quesadillas are a delightful way to kick-start your day with a burst of flavor and nutrition, ready in just 15 minutes.
Ingredients
Scale
- 2 eggs
- Hot sauce, such as Cholula
- Pinch of salt
- ⅓ cup cooked pinto beans or black beans, rinsed and drained
- 2 teaspoons butter or extra-virgin olive oil
- 1 tablespoon chopped green onion
- 1 tablespoon finely chopped cilantro
- 1 tablespoon chopped pickled jalapeño (optional)
- 1 medium (8”) whole grain tortilla
- ½ cup (packed) grated sharp cheddar cheese
- Salsa or additional hot sauce for serving
Instructions
- In a bowl, whisk the eggs with a splash of hot sauce and a pinch of salt until blended. Gently fold in the rinsed beans and set aside.
- Heat the butter in a skillet over medium heat until it’s bubbly. Pour in the egg mixture, stirring frequently until just set, which should take about 1 to 3 minutes. Remove the skillet from the heat and stir in the green onion, cilantro, and jalapeño if using.
- In a large skillet, warm the tortilla over medium heat, flipping occasionally. Sprinkle half of the cheese over one side of the tortilla, add the scrambled egg mixture, and then sprinkle the remaining cheese on top. Fold the tortilla over and press it gently.
- Cook until golden and crispy, about 1 to 2 minutes, then flip and repeat on the other side. Transfer to a cutting board, cool for a minute, slice into wedges, and serve hot with salsa or additional hot sauce.
Notes
These quesadillas can be prepared in advance and stored for those busy mornings.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 quesadilla wedges
- Calories: 320
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 370mg