Make-Ahead Breakfast Quesadillas
Ingredients
The filling
-
2
tbsp
olive oil
-
1
small
red onion, diced
-
½
cup
corn kernels
-
½
tsp
salt
-
½
tsp
ground cumin
-
¼
tsp
smoked paprika
-
1
clove
garlic, minced
-
8
large
eggs
-
1
tbsp
milk
-
1
pinch
black pepper
-
1
15 oz can
black beans, drained and rinsed
The quesadillas
-
10
large
flour tortillas
-
1½
cups
cheese of choice, shredded
-
½
cup + 2 tbsp
chunky-style salsa
Instructions
- Heat 1 tablespoon of olive oil in a skillet and sauté the onion until softened.
- Add corn, salt, cumin, paprika, and garlic, cooking until tender.
- In a bowl, whisk eggs, milk, remaining salt, and pepper, then scramble in the skillet.
- Combine the veggie mixture with the scrambled eggs and black beans.
- Assemble the quesadillas by placing a portion of the filling, cheese, and salsa on half of each tortilla and folding it over.
- Cook each quesadilla in a skillet until browned and the cheese is melted, flipping halfway.
- Cut into triangles and serve with optional toppings.
Nutrition Facts (estimated)
Servings
10 quesadillas
Calories
250
Total fat
14g
Total carbohydrates
19g
Total protein
12g
Sodium
585mg
Cholesterol
149mg
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