This Southwest Breakfast Quesadilla is packed with yummy flavors! Filled with eggs, cheese, and fresh veggies, it’s a tasty way to kick off your day.
It’s like a fiesta in your mouth! I love making these for breakfast and sometimes even for lunch. They are quick and always brighten my morning! 🌞
Key Ingredients & Substitutions
Flour Tortillas: These are the base for your quesadilla. While large tortillas work best, you can opt for corn tortillas for a gluten-free version. Just keep in mind they might break more easily!
Eggs: Full of protein, eggs are essential. If you’re looking for a lighter option, you could use egg whites or a scrambled tofu mixture for a vegan version.
Black Beans: They add fiber and protein. If black beans aren’t available, pinto beans or refried beans could work as a substitute. I often use canned beans for convenience!
Cheddar Cheese: This provides a melty goodness. If you prefer, feel free to swap it with Monterey Jack or pepper jack for a kick. Vegan cheese can also be used for a dairy-free option.
Breakfast Sausage/Chorizo: Totally optional, but it adds heartiness. You can skip it for a vegetarian option, or use tofu chorizo for a plant-based twist!
How Do You Get Perfectly Fluffy Scrambled Eggs?
Making fluffy scrambled eggs is all about gentle cooking. Here’s how to achieve those perfect soft eggs:
- Whisk the eggs well before cooking to incorporate air.
- Use medium heat; too hot will cook them too fast and make them dry.
- Stir gently! Over-stirring can break them down too much.
- Remove the skillet from heat just before they are fully set, as they will continue cooking in the residual heat.
Follow these tips, and your quesadilla will have the creamiest scrambled eggs ever! Enjoy your cooking!
Southwest Breakfast Quesadilla
Ingredients:
- 4 large flour tortillas
- 6 large eggs
- 1/2 cup black beans, rinsed and drained
- 1/2 cup cheddar cheese, shredded
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- 1/2 cup cooked breakfast sausage or chorizo (optional)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 1 tablespoon olive oil or butter
- Salsa or pico de gallo, for serving
Time Needed:
This recipe takes about 15 minutes for preparation and cooking. If you want to let the quesadillas cool a little before serving, you might want to allow an extra 5 minutes. In total, you’re looking at around 20 minutes to get this delicious breakfast on the table!
Step-by-Step Instructions:
1. Preparing the Eggs:
In a medium bowl, crack open the 6 eggs and whisk them together with the ground cumin, chili powder, salt, and pepper. This mixture will give your eggs a nice flavor! Beat well until everything is combined.
2. Cooking the Onions:
In a non-stick skillet, heat up the olive oil or butter over medium heat. Once it’s hot, add in the chopped green onions and sauté them for about 1-2 minutes. You want them soft but not browned.
3. Scrambling the Eggs:
Now pour your egg mixture into the skillet with the onions. Gently stir the eggs as they cook, being careful not to over-stir. Cook until the eggs are scrambled and just set. This should take about 3-4 minutes. Once done, remove from heat.
4. Assembling the Quesadilla:
Take one flour tortilla and lay it flat on a clean surface. Spread a quarter of the scrambled eggs in the center of the tortilla. On top of the eggs, add a layer of black beans, and if you’re using them, the cooked breakfast sausage or chorizo. Finish it off with shredded cheddar cheese and a sprinkle of fresh cilantro.
5. Cooking the Quesadilla:
Place another tortilla on top, making a sandwich. Clean the skillet and return it to medium heat. Now carefully place the quesadilla in the skillet and cook for about 3-4 minutes. You want it golden brown and the cheese to melt inside!
6. Finishing Up:
Flip the quesadilla carefully to cook the other side for another 3-4 minutes. Once both sides are golden, remove it from the skillet and let it cool for a minute. Cut into wedges to serve!
7. Serve with Style:
Enjoy your Southwest Breakfast Quesadilla warm, topped with homemade salsa or pico de gallo for that extra burst of freshness. Happy eating!
This is not only a delightful breakfast but also a fantastic meal for brunch or even a quick lunch. Feel free to mix in your favorite ingredients and make it your own!
Can I Use Whole Wheat Tortillas Instead of Flour?
Absolutely! Whole wheat tortillas are a great alternative if you’re looking for a healthier option. They add a nutty flavor and extra fiber to your quesadilla without compromising the taste!
What Can I Substitute for Black Beans?
If you don’t have black beans on hand, pinto beans or even refried beans work well as substitutes. For a different twist, you can also try cooked quinoa for added texture and nutrition!
How Do I Store Leftovers?
Leftover quesadillas can be stored in an airtight container in the fridge for up to 3 days. To reheat, pop them in the microwave or a skillet over low heat to ensure they stay crispy.
Can I Make These Quesadillas Vegetarian?
Yes! Simply omit the sausage or chorizo and add more veggies like bell peppers or spinach for a satisfying vegetarian option. You can also amp up the flavor with spices or more cheese!
