|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 34g||43%|
|Saturated Fat 11g||55%|
|Total Carbohydrate 115g||42%|
|Dietary Fiber 10g||35%|
|Total Sugars 3g|
|Vitamin C 3mg||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Having a quick breakfast doesn’t have to mean having a boring (or carboloaded) breakfast. These vegetarian breakfast quesadillas are packed with flavor and protein. For an easy morning treat, make these ahead of time and freeze, then microwave or heat them in a frying pan when you’re ready to eat. Heating in a frying pan will give them a crispier finish.
This recipe is made simple by using canned black beans, but you can prepare the beans yourself from dried beans. The corn can be prepared by boiling or steaming fresh corn ears or by using frozen corn or canned corn.
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“I truly had never considered making burritos and freezing them individually for easy morning grab, heat and eat. I am sold! The ease of making these plus the tremendous freedom in the future mornings when I am rushed is wonderful. Next time I will double the recipe. Reheats well!” —Mary Jo Romano
1 tablespoon oil, such as olive or canola
4 large eggs, whisked
Kosher salt, to taste
3/4 cup shredded cheddar cheese
1/2 cup rinsed and drained canned black beans
1/2 cup rinsed and drained canned corn
1/4 cup red onion, diced
2 tablespoons finely chopped cilantro
1/2 tablespoon taco seasoning
3 medium flour tortillas
Steps to Make It
Gather the ingredients.
Heat the oil in a large, nonstick skillet. Add the eggs and a pinch of salt. Cook to your liking. Set aside.
In a large bowl, combine the eggs, shredded cheese, black beans, corn, onion, cilantro, taco seasoning, and salt to taste, if desired.
Lay the tortillas on a work surface. Divide the filling mixture evenly on one side of each tortilla and fold over. Let come to room temperature.
Transfer the quesadillas to a parchment lined plate and freeze for about 1 hour.
Individually wrap each quesadilla for freezer storage. Label each bag with the contents and the date.
To reheat, you can microwave the quesadilla for about 1 minute until the cheese is melted. You can also heat in a skillet until the cheese is melted and tortilla is brown, or warm them in a toaster oven. Serve with fresh salsa or simply eat them on the go.
- Not everyone loves cilantro, so you can leave that out if it's not to your taste.
- These frozen breakfast quesadillas should keep for two months in the freezer.
- You can remove them from the freezer to the refrigerator to defrost the night before you want them for breakfast, or you can simply reheat them without defrosting—but it will take a little extra time in the microwave, frying pan, or toaster oven and they may not heat evenly.
- Instead of four whole eggs, use one large egg and three egg whites.
- If you like things a little spicier, add chopped jalapeños or a dash of hot pepper sauce to the quesadillas.
- Pump up the veggies by including chopped roasted red peppers, bell peppers, or canned diced green chiles. Or steam and chop spinach, chard, or kale to add to the quesadillas.
- You can use a shredded Mexican cheese blend rather than cheddar.
- When it comes to beans, any type will work, including pinto beans.
- If beans don't suit your digestion, you could eliminate them and add corn and more vegetables.