Description
This Southwest Breakfast Quesadilla is a hearty, flavor-packed morning meal filled with scrambled eggs, black beans, fresh vegetables, and melted cheese, all tucked inside a crispy whole-wheat tortilla. Perfect for a quick and satisfying breakfast.
Ingredients
- 2 large eggs
- 1 tablespoon milk
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon olive oil
- 1/4 cup canned black beans, rinsed and drained
- 2 tablespoons chopped red bell pepper
- 2 tablespoons chopped scallions
- 1/4 cup shredded Monterey Jack or Cheddar cheese
- 1 (8-inch) whole-wheat tortilla
- 2 tablespoons salsa (for serving)
Instructions
- In a small bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Heat olive oil in a small nonstick skillet over medium heat.
- Add the egg mixture and cook, stirring gently, until softly scrambled and just set. Remove from the skillet and set aside.
- In the same skillet, warm the black beans and red bell pepper for 1–2 minutes.
- Place the tortilla in the skillet. Sprinkle half of the cheese over one half of the tortilla.
- Top with the scrambled eggs, black bean mixture, scallions, and remaining cheese.
- Fold the tortilla over the filling and cook for 2–3 minutes per side, or until golden brown and the cheese is melted.
- Transfer to a cutting board, slice into wedges, and serve with salsa.
Notes
- For extra heat, add diced jalapeños or a dash of hot sauce.
- You can substitute egg whites for whole eggs to reduce cholesterol.
- Use a plant-based cheese alternative to make it dairy-free.
- Serve with avocado slices for added creaminess.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Southwest
Nutrition
- Serving Size: 1 quesadilla
- Calories: 385
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 21 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 375 mg
