These quesadillas are the perfect brunch or breakfast on a weekend! They are loaded with ingredients to make it a flavorful and extra delicious way to start your morning. Plus, you can use any dips or sauces that you would like! Give this recipe a try (you’ll definitely make it again) and don’t forget to leave a review!
What size tortillas should I use?
It’s completely up to you! This recipe states that it yields two quesadillas, and that is if you use 6” tortillas. You can definitely use 12” tortillas, just know the recipe will only make one!
What type of tortillas should I use?
It’s up to you! I love corn tortillas, so that’s what I use, but flour works too! Really, whatever kind of tortilla you have will work.
What kind of beans should I use?
Whole Pinto beans are my go to, and I’ve also made this with black beans, but you can really use whatever you want! I love recipes like this because they’re so flexible and adaptable.
If I don’t like one of the ingredients, do I need to replace it with something else?
Truthfully, as long as you are not replacing the beans, tortillas, or eggs, this recipe will be just fine! Like I said above, this recipe is extremely flexible!
Breakfast Quesadillas
Ingredients
- 4 6” tortillas or 2 12” tortillas corn or flour will work, but I prefer corn
- 3 large eggs
- 1 cup shredded cheddar or Monterey Jack Mexican blend cheese
- ½ cup bell pepper diced
- ½ cup beans black or pinto
- ½ cup white or Cremini mushrooms halved and sliced
- 1 cup spinach chopped and packed
- ⅛ teaspoon cumin
- ⅛ teaspoon cayenne
- ⅛ teaspoon garlic powder
- Butter
- Salt and pepper to taste
- Optional: ½ jalapeño, diced, avocado, salsa, cilantro, chopped onion
Instructions
- In a small pot, warm the beans.
- Heat olive oil in a sauce pan on medium heat. Add in chopped bell pepper and mushroom (and jalapeño if you’re using it), stirring until softened, about 5 min.
- In a small bowl, whisk together the eggs, cumin, and cayenne. Pour mixture into the pan with the bell pepper and mushroom, cooking until eggs are at your desired level of firmness. Set aside.
- On a separate pan, melt just enough butter on medium heat to coat the pan, then place 2 6” tortillas or 1 12” tortilla on the pan.
- Sprinkle the cheese over the side of the tortilla that is facing up, and cook until the side on the pan is golden brown. Then, place the egg mixture and beans on top and the other 2 6” tortillas or the other 12” tortilla on top of that.
- Flip, making sure to cook the other side of the quesadilla until golden brown.
- Top with avocado, salsa, cilantro, and onion if you want!
