This one-pan Breakfast Quesadilla is easy, simple, and completely vegetarian. Enjoy it for breakfast on the go or when you’re craving breakfast for dinner!
- 1 8" flour tortilla
- 2 eggs
- 1 cup spinach
- 1/4 teaspoon garlic powder
- 1/4 cup cheddar cheese shredded
- 1/4 cup black beans drained and rinsed; or pinto
- fresh salsa for serving
Spray a large skillet with nonstick spray and heat over medium heat. Next, whisk the eggs together in a bowl, then pour them into the skillet and immediately add the spinach and garlic powder. Stir frequently until the eggs and spinach are cooked, then remove them from the skillet; set aside.
Wipe out the skillet with a paper towel. Then, place the skillet back over the heat and add the tortilla. Place the cheese and beans on one side of it, then carefully add the eggs/spinach on top and fold the other side of the tortilla over, using a spatula to press it down.
Cook for 1 minute, then carefully flip the tortilla over and cook for 1 more minute or until the cheese has melted.
Remove the quesadilla from the skillet, then use a sharp knife of pizza cutter to slice the quesadilla into 3 pieces. Serve with salsa and enjoy!
*Calories are an estimation
*Feel free to use kale instead of spinach, pinto beans instead of black beans, and any kind of cheese (goat cheese would be delicious!)
*Storage: I personally prefer to eat this quesadilla right away; however, you can also prep them ahead of time and freeze them: transfer quesadilla to a large plate, then place it in the freezer. Once frozen, transfer quesadilla to a freezer-safe bag for up to 3 months.
Calories: 396kcal | Carbohydrates: 28g | Protein: 25g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 357mg | Sodium: 531mg | Potassium: 524mg | Fiber: 5g | Sugar: 2g | Vitamin A: 3574IU | Vitamin C: 8mg | Calcium: 327mg | Iron: 4mg