Southwestern Breakfast Quesadilla Recipe with Eggs, Black Beans & Salsa Recipe
Southwestern Breakfast Quesadilla Recipe with Eggs, Black Beans & Salsa
“Yikes! I’ll get the eggs started.” When my husband (Steve) spots the crazed look in my eyes as I walk through the door after my Saturday morning long run, he knows his best line of defense is to start cooking breakfast. Stat. Even though I fuel up ahead of time and pop some energy chews during the run, I burn so many calories that I am famished for the rest of the day. Food, food, food. I’m like cookie monster, shoving cookies into his face, crumbs flying every which way. It’s not pretty.
Steve started making these breakfast quesadillas several months ago. They really have it all. The black beans and eggs pack a punch of protein, filling my growling tummy and helping my muscles to rejuvenate. The whole wheat tortilla provides enough good carbs to refill the ol’ energy stores. And the salsa, red bell pepper and cheese? Vitamins, flavor and gooey-ness. There’s a lot to be said for cheesy gooey-ness.
The recipe:
Heat olive oil in a large skillet over medium heat. Add the red bell pepper and cooking, stirring occasionally, until the red pepper is just tender, 3 to 4 minutes. Add the black beans and stir to combine.
In a medium-sized bowl, whisk together the eggs, egg whites and water.
Pour the eggs into the skillet with the red bell pepper mixture. Cook, scraping the pan occasionally, until the eggs are scrambled and just set. Season with the salt and pepper.
Heat a medium-sized skillet over medium-high heat. Lay 1 whole wheat tortilla in the pan, and top half of the tortilla with 1/4 of the cheese, egg mixture and cilantro.
Fold over the other side of the tortilla to form a half-circle. Press down with a spatula as the cheese melts to seal the quesadilla.
When the bottom is golden brown, flip the quesadilla and brown on the other side.
Remove from the pan, cut into thirds and serve with salsa.
Repeat with the remaining tortillas, cheese, egg mixture and cilantro.
Other egg and tortilla breakfast recipes:
Cookin’ Canuck’s Make-Ahead Egg Wrap with Ham, Avocado & Salsa
Closet Cooking’s Salsa Verde Huevos Rancheros
The Perfect Pantry’s Basic Breakfast Burrito
The Nesting Project’s Caprese Breakfast Wrap
Southwestern Breakfast Quesadilla Recipe with Eggs, Black Beans & Salsa
From the kitchen of Cookin Canuck. www.cookincanuck.com
Ingredients
- 2 tsp olive oil
- 1 red bell pepper, seeded and diced
- 1/2 cup black beans, rinsed and drained (I prefer Bush's Beans)
- 4 eggs
- 4 egg whites
- 6 tbsp water
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 4 whole wheat tortillas
- 1/2 cup grated Cheddar cheese
- 2 tbsp minced cilantro
- Salsa, for serving
Instructions
Heat olive oil in a large skillet over medium heat. Add the red bell pepper and cooking, stirring occasionally, until the red pepper is just tender, 3 to 4 minutes.
Add the black beans and stir to combine.
In a medium-sized bowl, whisk together the eggs, egg whites and water.
Pour the eggs into the skillet with the red bell pepper mixture. Cook, scraping the pan occasionally, until the eggs are scrambled and just set. Season with the salt and pepper.
Heat a medium-sized skillet over medium-high heat. Lay 1 whole wheat tortilla in the pan, and top half of the tortilla with 1/4 of the cheese, egg mixture and cilantro.
Fold over the other side of the tortilla to form a half-circle. Press down with a spatula as the cheese melts to seal the quesadilla.
When the bottom is golden brown, flip the quesadilla and brown on the other side.
Remove from the pan, cut into thirds and serve with salsa.
Repeat with the remaining tortillas, cheese, egg mixture and cilantro.
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