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.
Watch Now: Make-Ahead Frozen Breakfast Quesadillas
Whisk the eggs (or egg and egg whites).
Heat a frying pan and scramble the eggs. Set aside.
Rinse and drain the canned black beans and corn.
Combine the black beans, corn, scrambled eggs, onion, cilantro, shredded cheese, and taco seasoning in a bowl.
Lay out the tortillas and place half of the mixture on one side of each and fold over. Let come to room temperature.
Line a plate or tray with parchment paper. Place the quesadillas on top and freeze for about 1 hour.
Remove and then 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 cheese is melted. You can also heat in a skillet until 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 2 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.
- If you like things a little spicier, add chopped jalapenos 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.