Description
This Simple Breakfast Quesadilla recipe features fluffy scrambled eggs combined with beans, fresh herbs, and melted sharp cheddar cheese, all sandwiched in a warm whole grain tortilla. Ready in just 25 minutes, it's a satisfying and flavorful breakfast option that’s easy to make on the stovetop and perfect for starting your day with a nutritious meal.
Ingredients
Egg Mixture
- 2 eggs
- Hot sauce, like Cholula, to taste
- Pinch of salt
- ⅓ cup cooked pinto beans or black beans, rinsed and drained
Additional Ingredients
- 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
For Serving
- Salsa or additional hot sauce, as desired
Instructions
- Prepare the eggs: In a medium bowl, whisk together the eggs, hot sauce, and a pinch of salt until well blended. Stir in the cooked beans and set the mixture aside.
- Cook the eggs: Heat the butter in a medium-sized skillet (preferably well-seasoned cast iron or nonstick) over medium heat until bubbling. Pour in the egg and bean mixture and cook, stirring frequently, until the eggs are just set, which should take about 1 to 3 minutes. Transfer the cooked eggs to a bowl to pause cooking. Then stir in the chopped green onion, cilantro, and pickled jalapeño if using.
- Warm the tortilla: In a separate large skillet, warm the whole grain tortilla over medium heat, flipping occasionally to heat it evenly and slightly crisp it.
- Assemble and cook the quesadilla: Once the tortilla is warm, sprinkle half of the grated cheddar cheese over one half of the tortilla. Layer the scrambled egg mixture on top of the cheese, then add the remaining cheese over the eggs. Fold the empty half of the tortilla over the filling to form a half-moon shape. Cook the quesadilla until the bottom is golden and crispy, about 1 to 2 minutes, adjusting heat to avoid burning. Flip and cook the other side until golden and crispy as well.
- Serve: Remove the quesadilla from heat and transfer it to a cutting board. Allow it to cool for a few minutes so it can set, then slice into 2 wedges with a sharp knife. Serve immediately with your favorite salsa or additional hot sauce on the side.
Notes
- You can substitute pinto beans for black beans or any other cooked beans you prefer.
- Adjust the amount of hot sauce in the eggs and for serving based on your spice preference.
- Using a well-seasoned cast iron skillet helps achieve the perfect crispy quesadilla exterior.
- If you don't have pickled jalapeños, fresh jalapeños or green chilies can be used for extra heat.
- Whole grain tortillas add fiber and nutrients—feel free to substitute with gluten-free tortillas if needed.
