Description
A quick and delicious breakfast quesadilla filled with scrambled eggs, beans, sharp cheddar cheese, and fresh herbs. Perfect for a protein-rich start to your day or a satisfying brunch, these quesadillas combine creamy beans, fluffy eggs, and melty cheese encased in a crispy whole grain tortilla.
Ingredients
Scale
Egg Mixture
- 2 eggs
- Hot sauce, like Cholula, to taste
- Pinch of salt
- 1/3 cup cooked pinto beans or black beans, rinsed and drained
Quesadilla Filling and Topping
- 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
- 1/2 cup (packed) grated sharp cheddar cheese
- Salsa or additional hot sauce, for serving
Instructions
- Prepare the eggs: In a bowl, whisk together the eggs with hot sauce and a pinch of salt until well blended. Stir in the rinsed cooked beans and set aside.
- Cook the eggs: Heat butter in a medium skillet over medium heat until bubbling. Pour in the egg and bean mixture and cook, stirring frequently, until the eggs are just set, about 1 to 3 minutes. Transfer the cooked eggs to a bowl to stop further cooking. Mix 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 through evenly.
- Assemble the quesadilla: Once the skillet and tortilla are warm, sprinkle half of the cheddar cheese evenly over one half of the tortilla. Layer the scrambled egg mixture on top of the cheese, then add the remaining cheddar cheese over the eggs.
- Cook the quesadilla: Fold the other half of the tortilla over the fillings and press down gently. Let cook until the underside is golden and crispy, about 1 to 2 minutes, adjusting heat as needed to avoid burning. Flip the quesadilla carefully and cook until the other side is also golden and crispy.
- Serve: Remove the skillet from heat and transfer the quesadilla to a cutting board. Let it cool for a few minutes to set, then slice into two wedges with a sharp knife. Serve immediately with salsa or extra hot sauce on the side.
Notes
- This recipe yields one folded quesadilla; multiply ingredients to make more servings.
- Quesadillas can be served for breakfast, brunch, or dinner as a protein-rich, flavorful meal.
- You can cook two quesadillas at once using a large skillet if desired.
- Pickled jalapeños are optional but add a nice tangy heat.
- Adjust the amount of hot sauce to suit your preferred spice level.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 660
- Sugar: 1.2 g
- Sodium: 1225.4 mg
- Fat: 39.2 g
- Saturated Fat: 18.6 g
- Unsaturated Fat: 20.0 g
- Trans Fat: 0.6 g
- Carbohydrates: 42.9 g
- Fiber: 3.2 g
- Protein: 33.7 g
- Cholesterol: 448.6 mg
