“Yikes! I’ll get the eggs started.” When my husband (Steve) spots the crazed look in my eyes as I walk through the door after my Saturday morning long run, he knows his best line of defense is to start cooking breakfast. Stat. Even though I fuel up ahead of time and pop some energy chews during the run, I burn so many calories that I am famished for the rest of the day. Food, food, food. I’m like cookie monster, shoving cookies into his face, crumbs flying every which way. It’s not pretty.
Steve started making these breakfast quesadillas several months ago. They really have it all. The black beans and eggs pack a punch of protein, filling my growling tummy and helping my muscles to rejuvenate. The whole wheat tortilla provides enough good carbs to refill the ol’ energy stores. And the salsa, red bell pepper and cheese? Vitamins, flavor and gooey-ness. There’s a lot to be said for cheesy gooey-ness.
The recipe:
Heat olive oil in a large skillet over medium heat. Add the red bell pepper and cooking, stirring occasionally, until the red pepper is just tender, 3 to 4 minutes. Add the black beans and stir to combine.
In a medium-sized bowl, whisk together the eggs, egg whites and water.
Pour the eggs into the skillet with the red bell pepper mixture. Cook, scraping the pan occasionally, until the eggs are scrambled and just set. Season with the salt and pepper.
Heat a medium-sized skillet over medium-high heat. Lay 1 whole wheat tortilla in the pan, and top half of the tortilla with 1/4 of the cheese, egg mixture and cilantro.
Fold over the other side of the tortilla to form a half-circle. Press down with a spatula as the cheese melts to seal the quesadilla.
When the bottom is golden brown, flip the quesadilla and brown on the other side.
Remove from the pan, cut into thirds and serve with salsa.
Repeat with the remaining tortillas, cheese, egg mixture and cilantro.
Other egg and tortilla breakfast recipes:
Cookin’ Canuck’s Make-Ahead Egg Wrap with Ham, Avocado & Salsa
Closet Cooking’s Salsa Verde Huevos Rancheros
The Perfect Pantry’s Basic Breakfast Burrito
The Nesting Project’s Caprese Breakfast Wrap
Southwestern Breakfast Quesadilla Recipe with Eggs, Black Beans & Salsa
Ingredients
- 2 teaspoons olive oil
- 1 red bell pepper seeded and diced
- 1/2 cup black beans rinsed and drained (I prefer Bush's Beans)
- 4 eggs
- 4 egg whites
- 6 tablespoons water
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 whole wheat tortillas
- 1/2 cup grated Cheddar cheese
- 2 tablespoons minced cilantro
- salsa for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add the red bell pepper and cooking, stirring occasionally, until the red pepper is just tender, 3 to 4 minutes.
- Add the black beans and stir to combine.
- In a medium-sized bowl, whisk together the eggs, egg whites and water.
- Pour the eggs into the skillet with the red bell pepper mixture. Cook, scraping the pan occasionally, until the eggs are scrambled and just set. Season with the salt and pepper.
- Heat a medium-sized skillet over medium-high heat. Lay 1 whole wheat tortilla in the pan, and top half of the tortilla with ¼ of the cheese, egg mixture and cilantro.
- Fold over the other side of the tortilla to form a half-circle. Press down with a spatula as the cheese melts to seal the quesadilla.
- When the bottom is golden brown, flip the quesadilla and brown on the other side.
- Remove from the pan, cut into thirds and serve with salsa.
- Repeat with the remaining tortillas, cheese, egg mixture and cilantro.
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Gerry @ Foodness Gracious says
Jul 27, 2012 at 10:02 amPretty much a perfect breakfast. I always opt for black beans when I can..so tasty!
Lana @ Never Enough Thyme says
Jul 27, 2012 at 10:03 amI’d happily sit down to this quesadilla any time of day. Yum! Some of my most favorite flavors all in one beautiful recipe. “Well done” to your hubby!
Maria says
Jul 27, 2012 at 10:09 amLove this savory breakfast!
KalynsKitchen says
Jul 27, 2012 at 11:17 amSuch a great sounding breakfast! This has all my favorite flavors.
Heidi @foodiecrush says
Jul 27, 2012 at 12:36 pmThis is one of my husband’s staples too, wonder what it is that is so attractive to the boys. Must be the HEAT!
Living The Sweet Life says
Jul 27, 2012 at 12:50 pmYum!! I love a hearty breakfast after working out – – this would be a great change to my ususal eggs <3
Laura (Tutti Dolci) says
Jul 27, 2012 at 1:13 pmThese quesadillas look so flavorful – the perfect post-workout replenishment!
Jean (Lemons and Anchovies) says
Jul 27, 2012 at 1:15 pmI have just returned from a run and I’m having tea and a rice cake. I was enjoying the latter until I saw your quesadillas on my FB feed–yum! Would love to come home to this after exercise. I know what you mean about being hungry all day! 🙂
Nancy@acommunaltable says
Jul 27, 2012 at 1:27 pmAn absolutely perfect post workout breakfast!! Really wishing I had a plate of that right now!!!
Lydia (The Perfect Pantry) says
Jul 27, 2012 at 1:42 pmI like to make big batches of black beans in the slow cooker, and package them in small bags for the freezer. Then, when I want to make dishes like this, I just pull out a bag of cooked beans. Thanks for linking to my breakfast burritos; I love anything involving eggs, cheese and tortillas first thing in the morning!
Cathy @ Noble Pig says
Jul 27, 2012 at 2:30 pmThese are beauties…I adore that your hubby feeds you as soon as you come in for a run!!
Jessica@AKitchenAddiction says
Jul 27, 2012 at 3:06 pmWhat an amazing looking quesadilla! I would love to eat one of these after a long run!
Alison @ Ingredients, Inc. says
Jul 27, 2012 at 3:32 pmlooks amazing! I am going to try this one!
Julia {The Roasted Root} says
Jul 27, 2012 at 3:37 pmGreat thinking! I love breakfast burritos and haven’t tried making breakfast out of a quesadilla before, but I love this idea because you get the nice crispy tortilla with the melty cheese. I’m the same way after a run – feed me ASAP! 🙂
Minnie(@thelady8home) says
Jul 27, 2012 at 10:27 pmI prefer having something light for breakfast. But occasionally, especially on weekends, this could be a good change.
Rose {Cake Recipes from Scratch} says
Jul 28, 2012 at 4:01 amlove your tortilla! it has a really texture and thickness
Bev @ Bev Cooks says
Jul 28, 2012 at 7:35 amOh this is so so so so so my faaaavorite meal on the planet AND BEYOND.
carrian says
Jul 28, 2012 at 11:52 amI used to be a cereal only girl, but I am slowly starting to really enjoy more hearty breakfasts. This would be perfect to try!
Sandra's Easy Cooking says
Jul 28, 2012 at 9:22 pmThis is my kind of breakfast..very filling and delicious looking!
Stacey S says
Jul 29, 2012 at 11:13 amLooks delicious and what a protein-packed way to start the day!
Katrina @ In Katrina's Kitchen says
Jul 29, 2012 at 3:23 pmPinning. Making. Thank you. 😀
Sarah @ Will Run for Pasta says
Jul 29, 2012 at 3:37 pmI’m always looking for well-rounded breakfast ideas and this looks amazing!
sippitysup.com says
Jul 29, 2012 at 5:13 pmIs Utah the SW? I bet it is. You have this down. XOGREG
Katrina @ Warm Vanilla Sugar says
Jul 30, 2012 at 4:23 amThis is such a fabulous idea! I always love trying new quesadilla recipes!
Gina says
Aug 7, 2012 at 8:58 pmNow that would be awesome for a breakfast for dinner thing! Something that my husband does not care much for- but when you don’t cook, you don’t get a say! 🙂 Consider yourself ‘pinned’.
Terri A. says
Aug 11, 2012 at 7:39 pmGreat idea! Usually have all that stuff on hand, so will try soon!
Julie says
Aug 21, 2012 at 1:36 pmI’m salivating just looking at this recipe. This is a “must make”. Thanks for sharing!
michelle says
Jun 8, 2013 at 12:43 pmSounds perfectly delicious! Can’t wait to make it tomorrow (with some avocado on the side, of course!).
Lupita says
Feb 2, 2014 at 1:47 pmColors also contribute to total beauty oof your garden.
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Sue Korman says
Oct 7, 2016 at 8:46 amI just made this for breakfast. Absolutely delicious! Adding this one to my favorites fire sure.
I made a couple of minor changes: all egg whites instead of combining with whole eggs, used 3 tbsp fat-free half & half in place of 6 tbsp water, and added a diced jalapeño pepper.