Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Breakfast Quesadilla with Eggs and Beans

Breakfast Quesadilla with Eggs and Beans

  • Author: Brian
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Diet: Gluten Free

Description

A quick, flavorful, and satisfying breakfast meal that combines protein-rich eggs, hearty black beans, melted plant-based cheese, and crispy smoked turkey bacon within crispy flour tortillas. This versatile and easy-to-make quesadilla delivers a delightful contrast of textures and vibrant flavors, perfect for busy mornings or a nourishing start to your day.

Ingredients

Scale

Egg and Bean Filling

  • 4 large eggs
  • 1 cup black beans, drained and rinsed
  • 4 slices smoked turkey bacon
  • 1/2 cup plant-based cheese, shredded
  • 1/4 cup onion, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin (natural)
  • 1/2 teaspoon smoked paprika (natural)
  • 1 teaspoon apple cider vinegar (natural)
  • 1 tablespoon olive oil
  • 2 tablespoons fresh cilantro, chopped

Quesadilla

  • 2 large flour tortillas
  • Olive oil for cooking

Instructions

  1. Prepare the filling: Crisp the smoked turkey bacon in a skillet over medium heat until golden and slightly crunchy. Remove and set aside. In the same pan, sauté diced onions and minced garlic in olive oil until soft and fragrant. Stir in drained black beans, ground cumin, smoked paprika, and apple cider vinegar. Cook until warmed through. Crumble the bacon and mix it into the bean mixture.
  2. Cook the eggs: In a bowl, whisk the eggs with a pinch of salt and pepper. Pour into a non-stick pan over medium-low heat and gently scramble until soft and fluffy. Remove from heat once just set for a creamy texture.
  3. Assemble the quesadilla: Lay one tortilla flat. Spread half of the bean and bacon mixture evenly over it, add the scrambled eggs, then sprinkle a generous amount of shredded plant-based cheese. Top with fresh cilantro and cover with the second tortilla.
  4. Cook the quesadilla: Heat a little olive oil in a clean pan over medium heat. Place the assembled quesadilla into the pan and cook for 3 to 4 minutes on each side, pressing gently and flipping carefully, until tortillas turn golden and the cheese melts.
  5. Slice and serve: Transfer the cooked quesadilla to a cutting board and let it rest for a minute. Slice into wedges and serve warm with your favorite natural salsa or plant-based sour cream.

Notes

  • Use low heat when cooking eggs to keep them soft and prevent rubberiness.
  • Warm tortillas before assembling for pliability.
  • Press gently while cooking to ensure even melting and crispiness without tearing the tortillas.
  • Drain beans well to avoid soggy quesadillas and maintain texture.
  • Fresh herbs such as cilantro or parsley add vibrant freshness.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Mexican-inspired

Nutrition

  • Serving Size: 1 quesadilla
  • Calories: 450
  • Sugar: 2g
  • Sodium: 650mg
  • Fat: 20g
  • Saturated Fat: 5g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 8g
  • Protein: 24g
  • Cholesterol: 185mg

Keywords: breakfast, quesadilla, eggs, black beans, smoked turkey bacon, plant-based cheese, quick breakfast, protein rich, vegetarian option, vegan option

Find it online: https://puretastekitchen.com/breakfast-quesadilla-with-eggs-and-beans/