Vegetarian Breakfast Quesadillas
Kickstart your morning with these vibrant and satisfying Vegetarian Breakfast Quesadillas, a perfect blend of wholesome ingredients and bold flavors. Packed with fluffy scrambled eggs, sautéed bell peppers, creamy black beans, and nutrient-rich baby spinach, these quesadillas deliver a protein-rich, vegetarian breakfast that’s both delicious and energizing. Melted cheddar cheese binds the filling inside crispy golden tortillas, creating a handheld breakfast that’s ideal for busy mornings or leisurely brunches. Ready in just 25 minutes, this quick and easy recipe pairs beautifully with tangy salsa and creamy sour cream for dipping. Whether you’re feeding the family or meal prepping for the week, these breakfast quesadillas will make your mornings brighter and tastier!
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Recipe Information
Ingredients
- 4 pieces Large flour tortillas
- 4 large Eggs
- 2 tablespoons Milk
- 1 cup Black beans
- 1 medium, diced Bell pepper
- 0.5 medium, diced Red onion
- 1.5 cups Shredded cheddar cheese
- 1 cup Baby spinach
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Salsa
- 0.5 cup Sour cream (optional)
Instructions
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add the diced bell pepper and red onion. Sauté for 3-4 minutes until softened.
Add the black beans to the skillet and cook for an additional 2 minutes until warmed through. Remove the mixture from the skillet and set aside.
In the same skillet, add the scrambled egg mixture and cook, stirring gently, for 2-3 minutes until the eggs are just set. Stir in the baby spinach and cook for 1 minute until wilted. Remove from heat.
Wipe the skillet clean and heat 1/2 tablespoon of olive oil over medium heat. Place one flour tortilla in the skillet.
Sprinkle 1/4 cup of shredded cheddar cheese evenly over one half of the tortilla. Top with a portion of the egg and vegetable mixture, then another 1/4 cup of cheese.
Fold the tortilla in half to cover the filling and press gently with a spatula. Cook for 2-3 minutes on each side until the tortilla is golden and the cheese is melted.
Repeat with the remaining tortillas and filling, adding more olive oil to the skillet as needed.
Slice each quesadilla into wedges and serve hot with salsa and sour cream on the side.
Nutrition Facts
Calories |
2322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.0 g | 179% | |
| Saturated Fat | 63.3 g | 316% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 988 mg | 329% | |
| Sodium | 5244 mg | 228% | |
| Total Carbohydrate | 162.1 g | 59% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 22.3 g | ||
| Protein | 102.9 g | 206% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1940 mg | 149% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1381 mg | 29% | |
*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.
