This Breakfast Quesadilla Recipe is a delicious and easy-to-make meal that can be whipped up in no time, perfect for busy mornings or weekend brunches. This recipe is filled with protein-rich black beans, eggs, melted cheese, and fresh pico de gallo, all wrapped in a warm whole-wheat tortilla.
It’s a wholesome way to start the day, packed with flavors and nutrients. Let’s walk through this satisfying dish, which offers the perfect balance of protein, fiber, and flavor, all while being light and filling.
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Ingredients:
- Nonstick cooking spray
- ¼ cup refrigerated or frozen egg product (thawed)
- ⅛ to ¼ teaspoon salt-free southwest chipotle seasoning blend
- 1 whole-wheat flour tortilla
- 2 tablespoons shredded part-skim mozzarella cheese
- 2 tablespoons canned no-salt-added black beans (rinsed and drained)
- 2 tablespoons fresh pico de gallo or chopped tomato (plus extra for garnish)
- Optional: 1 tablespoon diced avocado for creaminess, 1 teaspoon chopped cilantro for garnish, and a dollop of Greek yogurt or sour cream on the side.
How To Make Breakfast Quesadilla:
Step 1: Prepare the Filling
To begin, lightly spray a nonstick skillet with cooking spray and heat it over medium heat. Once the skillet is hot, pour in the ¼ cup of thawed egg product. Use a spatula to scramble the eggs gently, stirring consistently to ensure even cooking. After about 2 to 3 minutes, when the eggs are cooked through and no longer runny, sprinkle in the southwest chipotle seasoning blend. This blend adds a warm, smoky flavor that complements the other ingredients beautifully.
Pro Tip: If you prefer fresh eggs instead of egg substitute, simply beat one large egg in a bowl and season it with the chipotle blend before scrambling.
Step 2: Assemble the Quesadilla
Next, lay your whole-wheat tortilla flat on a clean surface or directly on the heated skillet for a quicker assembly. Spread the scrambled eggs evenly over half of the tortilla. Next, sprinkle 2 tablespoons of shredded mozzarella cheese over the eggs. The cheese not only binds the quesadilla together as it melts but also adds a creamy texture to every bite.
After the cheese, scatter the rinsed and drained black beans on top. Black beans are an excellent source of plant-based protein and fiber, which helps you feel full and energized throughout the morning. Then, spoon on 2 tablespoons of fresh pico de gallo or chopped tomatoes. The pico adds a refreshing, tangy brightness that contrasts well with the savory elements of the quesadilla.
Pro Tip: For an extra creamy twist, add 1 tablespoon of diced avocado at this stage. Avocado’s healthy fats pair nicely with the other ingredients and provide a rich mouthfeel.
Step 3: Cook the Quesadilla
Carefully fold the tortilla in half to cover the filling. You should now have a semicircle shape with all the ingredients tucked inside. Return the quesadilla to the skillet, which should still be on medium heat. Cook for about 2 to 3 minutes on each side, pressing gently with a spatula to ensure the ingredients inside heat through and the cheese melts to perfection.
As the tortilla toasts, it will turn golden brown and slightly crispy on the outside, while the cheese melts and holds everything together. Be sure not to overheat the quesadilla, as the tortilla could burn or the filling could become dry.
Pro Tip: If you’re cooking multiple quesadillas at once, keep them warm by placing them in a preheated oven at a low temperature (around 200°F) while you finish cooking the rest.
Step 4: Garnish and Serve
Once the quesadilla is golden and crispy, transfer it to a cutting board. Allow it to rest for a minute or two before slicing it into wedges, making it easier to handle and serve. For added flavor and presentation, top the quesadilla with extra pico de gallo, a sprinkle of fresh cilantro, and, if you like, a dollop of Greek yogurt or sour cream.
Serve the quesadilla with a side of salsa or hot sauce for a spicy kick, or enjoy it on its own for a simple, flavorful breakfast. You can also serve it with a small green salad or fresh fruit to round out the meal.
Pro Tip: If you’re in the mood for something a bit heartier, try adding a few sautéed vegetables to the filling. Bell peppers, onions, or even spinach can be sautéed quickly in the same skillet before adding them to the quesadilla.
Why You’ll Love This Vegetarian Breakfast Quesadilla
This vegetarian breakfast quesadilla checks all the boxes for a nutritious and tasty morning meal. Here’s why:
- High in Protein: The combination of eggs, black beans, and cheese provides a generous amount of protein to keep you feeling full and satisfied throughout the morning.
- Rich in Fiber: The whole-wheat tortilla and black beans offer plenty of dietary fiber, which aids digestion and supports heart health. Fiber also helps stabilize blood sugar levels, preventing mid-morning energy crashes.
- Quick and Easy: With just a few minutes of prep and cooking time, this quesadilla is an excellent option for busy mornings. It requires minimal ingredients and equipment, making cleanup a breeze.
- Customizable: One of the best things about this recipe is how versatile it is. You can easily modify the filling to suit your preferences. Swap the mozzarella for cheddar or pepper jack cheese for a different flavor profile, or experiment with various veggie add-ins to increase the nutrient content.
- Balanced Flavor: The smoky chipotle seasoning, tangy pico de gallo, creamy cheese, and hearty beans come together to create a harmonious blend of flavors. Every bite is satisfying, with the right balance of savory, spicy, and fresh elements.
Nutritional Benefits of a Vegetarian Breakfast Quesadilla
This quesadilla is not only tasty but also packed with nutrients that support overall health. The eggs provide high-quality protein, essential for muscle repair and growth, while the black beans add additional protein along with dietary fiber, which supports digestive health. The mozzarella cheese adds calcium, which is vital for bone health, and the whole-wheat tortilla contributes complex carbohydrates, supplying long-lasting energy.
By adding avocado, you introduce heart-healthy monounsaturated fats, which can help lower bad cholesterol levels. The pico de gallo or tomatoes offer a boost of vitamins A and C, important for immune function and skin health.
Make It Your Own
This vegetarian breakfast quesadilla recipe is endlessly adaptable. Here are a few ideas to customize it further:
- Add greens: Wilted spinach or sautéed kale can provide extra vitamins and minerals without overpowering the flavor.
- Use different beans: If you’re not a fan of black beans, try pinto or kidney beans for a slightly different texture and taste.
- Spice it up: If you like a little heat, add diced jalapeños to the filling or use a spicier cheese like pepper jack.
Whether you’re preparing breakfast for yourself or feeding a crowd, this vegetarian breakfast quesadilla is sure to be a hit. It’s the perfect blend of hearty, healthy, and delicious — ideal for starting your day on a flavorful note.
