Easy Egg Breakfast Quesadillas with Pinto Beans
Servings: 2
These Egg Breakfast Quesadillas with Pinto Beans are packed with over 30g of protein! Easy to make & meal prep for the week ahead too.
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Ingredients
- 5 eggs
- 1/2 tsp salt
- 1/2 tsp pepper
- dash hot sauce
- 1 tbsp canola oil, divided
- 3/4 cup cooked pinto beans
- 1/4 cup chopped red pepper
- 1/2 tsp garlic powder
- 1 cup chopped fresh spinach
- 2 medium (8-9 inches) tortillas
- 1 cup shredded cheese (cheddar and Monterey Jack is a nice mix)
For serving
- lime wedges
- Greek yogurt or sour cream
- hot sauce and/or salsa
- avocado
Instructions
- Add eggs to a bowl with a few dashes of hot sauce and ½ tsp salt and ½ tsp pepper. Whisk until well combined and set aside.
- Add 1/2 tbsp canola oil to a medium non-stick pan over medium heat. Once the pan is warm, add the pinto beans, diced bell peppers and garlic powder and cook for 4-5 minutes to soften. Next add the spinach and cook, stirring often until wilted.
- Turn the pan to medium-low heat and add the whisked eggs. Cook, stirring often until the eggs are just set about 4-5 minutes. Remove the eggs from the pan to a plate or bowl and set aside.
- Next add in 1/2 tbsp canola oil to the same pan over medium heat. Add one tortilla to the pan, then sprinkle ½ cup shredded cheese in a single layer, followed by the cooked egg mixture, remaining shredded cheese and the second tortilla. Cook for 2-3 minutes or until golden brown on one side, flip the quesadilla and cook for another 2-3 minutes or until golden brown on the second side.
- Transfer to a cutting board and let cool for a few minutes before cutting into triangles using a pizza cutter or very sharp knife. Serve with lime wedges, Greek yogurt, hot sauce, salsa and/or avocado; choose your favourite toppings!
Notes
- If you don't have pinto beans on hand, a great ingredient swap would be black beans or white beans like cannellini, Great Northern or white kidney beans.
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You can swap the canola oil in the recipe for extra virgin olive oil if preferred.
For the fridge:
- Prep and store the fluffy scrambled eggs filling in an airtight container in the fridge for up to 3 days. When ready to make the quesadilla, follow the instructions on how to cook the quesadilla in a pan below.
- Cook the pinto bean breakfast quesadillas fully and then allow them to fully cool. Cut the quesadilla into half and lay on a parchment paper lined baking sheet and freeze for 1 hour. Then, wrap the quesadilla halves in plastic wrap or parchment paper and store in a freezer bag for up to 2 months. Put the quesadillas into the fridge overnight to thaw and then warm up for breakfast the next morning in a skillet on medium heat for a few minutes each side or in the oven / toaster oven at 350F for 5-8 minutes or until warmed through.
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