Southwest Breakfast Quesadilla

Start your day off great with a nutrition packed breakfast quesadilla. Filled with black beans, roasted sweet potato, eggs, cheese and a toasty whole wheat tortilla. YUM!

Course: Breakfast
Cuisine: Mexican
Servings: 2 quesadillas
  • 2 whole whole wheat tortillas, fajita size
  • 1 cup scrambled eggs
  • 1 cup Earthbound Farms organic baby kale chopped
  • 1/2 cup Sunset cherry tomatoes halved
  • 1 whole sweet potato cooked and cubed
  • 1/4 cup black beans drained, rinsed
  • 1/2 avocado cubed
  • 1 cup colby-jack cheese* shredded
  • 1/4 cup chopped bell pepper
  • 1/4 cup prepared salsa
  1. Heat a large skillet over medium heat. Coat with cooking spray.

  2. Lay one tortilla flat and cover with 1/2 cup cheese. Top with all ingredients, except avocado, on one half of the tortilla.

  3. Allow cheese to start melting, then fold the tortilla in half. Cook for 1 minute, then flip to other side.

  4. Remove from pan once golden brown and repeat with other tortilla.

  5. Serve with salsa and avocado cubes. Pairs great with yogurt and fruit, too!

Recipe Notes

*Use whatever cheese you prefer. Pepper jack is great too!