Breakfast Quesadillas with Spinach and Black Beans

Blink. Blink. Blink. I have actually invested a lot time looking at quesadilla images today that I can barely see directly. Quesadillas are challenging to picture. In fact, all of the essential Mexican meals are challenging to picture tacos, tostadas, huevos rancheros, burritos, enchiladas. They’re all untidy, round and irritatingly, impossibly scrumptious. I attempt to do them justice. I do not even wish to inform you the number of images I took of these quesadillas prior to I decided on the ones you see here.

quesadilla ingredients

I’m hoping these photos will lure you to make these extra-crispy rushed egg quesadillas. The filling is made up of spinach, black beans and rushed eggs (hi, protein!), which is protected to the tortillas with a light spray of shredded cheese.

Then, to make the quesadillas can’t- stop excellent, I sprayed a tablespoon of cheese on the exterior of the quesadilla and let it fry versus the pan. Served with guacamole, you have an insanely delicious, total meal. The quesadillas are so appealing, in truth, that I needed to take Cookie on a walk last night simply to avoid the leftovers. I polished off the rest today.

spinach and guacamole

These quesadillas are among those gorgeous dishes that scale well, from a single serving to family-sized percentages. I live alone so I value fast, gratifying, one-person meals. Often I do not wish to consume the very same leftovers for days. I have actually spoken with a few of you recently who remain in the very same boat. Often those leftovers function as suggestions of what we do not have a sweetheart, a hubby, pals in a brand-new city. This dish is for you.

You can, obviously, make more than one quesadilla if requirement be. Simply increase the filling components as required and prepare them simultaneously. Then move the filling to a bowl and make 2 quesadillas at a time in a big frying pan. You might get several burners going if you have enough frying pans. I believe these would be an enjoyable breakfast dish for a little event. Kids simply may like these quesadillas, too. I like a great breakfas-for-dinner choice, do not you?

scrambled eggs

Prior to you go, believed I ‘d point out that I began a brand-new Pinterest board for wholesome breakfast dishes, including a few of my preferred food blog writers’ dishes! If you’re searching for Cinco de Mayo dishes, I’m dealing with a Facebook album loaded with them. (Caution: you’re going to desire a minimum of among my fresh margaritas.) Finally, you can discover my ideas for making terrific quesadillas on this post.

Breakfast quesadillas recipe with scrambled eggs, spinach and black beans - cookieandkate.com

Breakfast quesadillas with hot sauce

Vegetarian scrambled egg quesadillas with spinach, black beans and guacamole! cookieandkate.com

Vegetarian Breakfast Quesadillas with Scrambled Eggs, Spinach and Black Beans

  • Author: Cookie and Kate
  • Preparation Time: 15 minutes
  • Prepare Time: 10 minutes
  • Overall Time: 25 minutes
  • Yield: 1
  • Classification: Breakfast
  • Food: Mexican

4.7 from 15 evaluations

This fast and healthy breakfast quesadillas dish consists of spinach and black beans. Additional crispy exteriors and guacamole on the side make this rushed egg quesadilla a completely tempting breakfast (or lunch or supper!).

Active Ingredients

Rushed egg quesadillas (components per quesadilla, increase as required)

  • 2 eggs
  • 1 teaspoon olive oil
  • 1 cup spinach, approximately sliced
  • 1/4 cup prepared black beans
  • 1 medium entire grain tortilla
  • 1/2 cup melty shredded cheese (like cheddar or Monterey Jack), divided
  • Hot sauce, like Cholula
  • Sea salt

Guacamole (yields enough guac for 2 to 4 quesadillas)

  • 1 big avocado, diced
  • 1 tablespoon fresh lime juice (about 1 little lime, juiced)
  • 2 tablespoons carefully sliced white onion or radishes
  • 3 loaded tablespoons fresh cilantro (about 1 little handful)
  • 1 little garlic clove, pushed or minced
  • 1/2 teaspoon ground coriander
  • ⅛ teaspoon sea salt

Directions

  1. To make the guacamole: Integrate the guacamole components in a little bowl. Mash with a fork up until the mix is well integrated and primarily smooth. Reserve.
  2. To prepare the eggs: Rush the eggs in a little bowl. Season with a couple dashes of hot sauce and a dash of salt.
  3. To prepare the eggs: Heat 1 teaspoon of olive oil in a medium-sized frying pan (either well-seasoned cast iron or nonstick) over medium heat up until sparkling. Include the sliced spinach and cook, stirring frequently, up until wilted, about 1 to 2 minutes. Include the black beans to the frying pan. Gather the rushed eggs and cook, stirring frequently, up until the eggs are simply set, about 1 to 3 minutes. Transfer the mix to a bowl to stop briefly the cooking procedure (the eggs will end up cooking in the quesadilla).
  4. To prepare the quesadilla (if preferred, you can prepare 2 quesadillas simultaneously): In a big frying pan (ideally cast iron, however nonstick likewise works), warm the tortilla over medium heat, turning sometimes. As soon as the pan and tortilla are warm, spray one half of the quesadilla with 1/4 cup cheese. Leading the cheese with rushed eggs, then top the rushed eggs with practically 1/4 cup cheese, booking about 1 tablespoon of cheese for later on. Press the empty tortilla cut in half over the garnishes.
  5. Let the bottom side of the quesadilla cook for a minute, then thoroughly turn the quesadilla with a spatula. Right away spray the staying tablespoon of cheese over the hot side of the quesadilla and let it melt as the opposite cooks for a number of minutes. Turn the quesadilla once again, and let the cheese sizzle into the quesadilla for a number of minutes. Utilize the spatula to get beneath the melty cheese side and turn once again. Prepare that side for a couple more minutes if required, up until both sides are a good, crisp golden brown.
  6. Transfer the quesadilla to a cutting board to cool for a couple of minutes, then slice each quesadilla into 2 pieces utilizing a pizza cutter or a really sharp knife. Serve with guacamole.

Notes

Make it gluten totally free: Usage gluten-free tortillas, like these wild rice tortillas.
Storage recommendations: Quesadillas keep well in the refrigerator, covered, for a couple of days. Reheat in the microwave or, even better, warm in the oven/toaster oven. To keep remaining guacamole fresh, mix in an additional capture of lime juice and press cling wrap over the surface area to assist avoid browning.
Remaining guacamole? Utilize it as a dip for chips or veggies (carrots, bell peppers, and so on). You might even spread it on toast.
Modification it up: This dish is very flexible. Sauté veggies like bell peppers or mushrooms prior to including the greens and eggs. Alter the greens (arugula, chard or kale would be excellent) or avoid them entirely. Serve with pico de gallo or sour cream rather of the guacamole.
Make it fast: Avoid the onions and cilantro in the guacamole or serve with a fresh tasting, store-bought salsa rather of guacamole.
Suggested devices: My precious 12-inch cast iron frying pan makes the very best quesadillas.
If you like this dish: You’ll likewise like my crispy mushroom, spinach and avocado quesadillas, egg enchiladas with roasted poblano sauce, Greek tomato and chickpea quesadillas and huevos rancheros with avocado salsa verde.

▸ Nutrition Details

The info revealed is a quote supplied by an online nutrition calculator. It needs to not be thought about an alternative to an expert nutritional expert’s guidance. See our complete nutrition disclosure here.

P.s. Something to chew on: An open letter to the future Mrs. Clooney by Mackenzie Dawson, through Erin, and Comorbid: discovering stability on moving ground by Beth Kirby.

Check Out Complete Short Article https://cookieandkate.com/breakfast-quesadillas-with-scrambled-eggs-spinach-and-black-beans/ .

Leave a Reply

Your email address will not be published.