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5 from 1 vote

Southwestern Breakfast Quesadilla

This southwestern breakfast quesadilla is a healthy and protein-packed way to start the day. Filled with eggs, black beans and vegetables.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Entrees
Cuisine: Southwestern
Keyword: Vegetarian
Servings: 4 Servings
Calories: 324kcal

Ingredients

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

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

Serving: 1Quesadilla | Calories: 324kcal | Carbohydrates: 30g | Protein: 19g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 179mg | Sodium: 780mg | Potassium: 263mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1325IU | Vitamin C: 38mg | Calcium: 214mg | Iron: 2.6mg