Quick Meals - Dinner - Lunch - Breakfast
Veggies, Black Bean & Egg Quesadilla
Quesadillas are a family favorite! This version adds nutritious eggs, plus tasty beans and veggies for a nutrient-packed meal everyone can feel good about.
Yields 2 Servings
Prep + Chill Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Perfect for breakfast, lunch, or dinner, these quesadillas are both delicious and satisfying. Serve your quesadillas with a side of fresh salsa, guacamole, or a dollop of sour cream for extra flavor. Not only are these quesadillas a quick and easy meal option, but they also offer a delightful way to incorporate more veggies into your diet. Enjoy them hot and fresh for the best taste experience!
Ingredients
- 4 Large Rosemary Farm Eggs
- 1 large wrap/burrito size tortilla
- 1/4 cup shredded sharp cheddar cheese, divided
- 2 Tbsp low-sodium canned black beans, rinsed and drained
- 1/4 cup chopped spinach
- 2 Tbsp chopped red onion
- 1/4 large avocado, sliced
- plain Greek yogurt (optional)
- sliced green onion (optional)
- salt and ground black pepper, to taste
Instructions
- Preheat a medium or large non-stick skillet (about the same size as the tortillas you will use) over medium heat on the stovetop. Pour your egg into the pan and allow it to spread out fully.
- Allow it to cook for 3-4 minutes until the edges are set and it is mostly cooked through.
- Place your tortilla on top of the eggs. Then, carefully flip the tortilla and eggs so the tortilla is on the bottom.
- Add 2 Tbsp of your cheese, then the black beans, spinach, red onion, and avocado to the center of the eggs (making a line in the middle of the pan like a diameter line from one side to the other). Top with the other 2 Tbsp of cheese.
- Then, carefully fold the quesadilla into thirds. You’ll fold one side over the fillings that are in the center, and then fold the other side on top (see pictures in the blog post above). Give it a nice gentle press with your spatula to make sure it’s good and tight in there.
- Let it cook that way for another 2-3 minutes, and then flip it so the fold is now on the bottom. Cook for another 2 minutes and then transfer to a plate.
- Cut your quesadilla into triangles and top with plain Greek yogurt and green onions if desired. Enjoy!
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