This southwestern breakfast quesadilla is a healthy and protein-packed way to start the day. Filled with eggs, black beans and vegetables.
"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 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.
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 Nesting Project's Caprese Breakfast Wrap
Printable Recipe
Southwestern Breakfast Quesadilla
Ingredients
- 2 teaspoons olive oil
- 1 red bell pepper seeded and diced
- ½ cup black beans rinsed and drained (I prefer Bush's Beans)
- 4 eggs
- 4 egg whites
- 6 tablespoons water
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 whole wheat tortillas
- ½ 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.
Notes
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.
Stacey S
Looks delicious and what a protein-packed way to start the day!
Sandra's Easy Cooking
This is my kind of breakfast..very filling and delicious looking!
carrian
I used to be a cereal only girl, but I am slowly starting to really enjoy more hearty breakfasts. This would be perfect to try!
Bev @ Bev Cooks
Oh this is so so so so so my faaaavorite meal on the planet AND BEYOND.
Rose {Cake Recipes from Scratch}
love your tortilla! it has a really texture and thickness
Minnie(@thelady8home)
I prefer having something light for breakfast. But occasionally, especially on weekends, this could be a good change.
Julia {The Roasted Root}
Great 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! 🙂
Alison @ Ingredients, Inc.
looks amazing! I am going to try this one!
Jessica@AKitchenAddiction
What an amazing looking quesadilla! I would love to eat one of these after a long run!
Cathy @ Noble Pig
These are beauties...I adore that your hubby feeds you as soon as you come in for a run!!