Dairy-Free Savory Breakfast Quesadilla
Start your morning off with a burst of flavor with this Dairy-Free Savory Breakfast Quesadilla! Perfect for those seeking a hearty plant-based breakfast option, this recipe combines sautéed veggies like red onion, bell pepper, cherry tomatoes, and spinach with creamy black beans and shredded dairy-free cheese, all nestled between crispy golden tortillas. A touch of ground cumin, black pepper, and salt adds subtle warmth and spice, while creamy avocado and zesty salsa on the side complete the dish beautifully. Quick and easy to prepare in under 30 minutes, this protein-packed quesadilla is ideal for busy mornings or a satisfying brunch. Perfect for dairy-free and vegan diets, this recipe proves that breakfast can be nutritious and delicious without compromise.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 0.5 cup, diced red onion
- 0.5 cup, diced red bell pepper
- 0.5 cup, halved cherry tomatoes
- 1 cup baby spinach
- 2 large flour tortillas
- 1 cup, shredded dairy-free cheese
- 0.5 cup cooked black beans
- 1 avocado
- 0.25 cup salsa
- 0.25 teaspoon ground cumin
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon salt
Instructions
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add the diced red onion and bell pepper to the skillet and sauté for about 3 minutes until they start to soften.
Add the halved cherry tomatoes, baby spinach, ground cumin, black pepper, and salt. Cook for another 3 minutes until the spinach is wilted.
Transfer the sautéed vegetables to a bowl and set aside.
Wipe the skillet clean and add the remaining tablespoon of olive oil. Warm it over medium heat.
Place one tortilla in the skillet and sprinkle half of the shredded dairy-free cheese over it.
Evenly distribute the cooked vegetables and black beans on top of the cheese layer.
Sprinkle the remaining dairy-free cheese on top of the vegetable mixture and cover with the second tortilla.
Cook for about 3-4 minutes or until the bottom tortilla is golden and crispy. Carefully flip and cook the other side for another 3 minutes until it is crispy and the cheese has melted.
Remove the quesadilla from the skillet and let it rest for 1 minute.
Slice the quesadilla into wedges and serve topped with sliced avocado and a side of salsa.
Nutrition Facts
Calories |
1595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.1 g | 141% | |
| Saturated Fat | 52.1 g | 260% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3350 mg | 146% | |
| Total Carbohydrate | 111.6 g | 41% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 13.2 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1518 mg | 117% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1820 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
