Southwest Breakfast Quesadilla with Homemade Seasoning

Why You’ll Like It

• High-Protein Start: This breakfast quesadilla is packed with over 20 grams of protein, thanks to the combination of eggs, black beans, and cheese. It’s a great way to fuel your day.
• Satisfying & Filling: The hearty ingredients, including beans and eggs, keep you full until your next meal. For a more fulfilling gluten-free quesadilla use my favourite homemade buckwheat tortilla recipe.
• Quick & Easy: Ready in just 10 minutes, making it ideal for busy mornings or a last-minute meal.
• Perfect for Meal Prep: Multiply the recipe and store leftovers for up to 4 days in the fridge. They reheat well in a skillet, microwave, or air fryer.

For The Perfect Breakfast Quesadilla

• Prep Ahead: Make the seasoning in bulk for other recipes like tacos or roasted veggies.
• Add Veggies: Toss in sautéed onions, mushrooms, bell peppers, or spinach for extra nutrients.
• Cheese Options: Use sharp cheddar for a tangy flavour or keep it mild with mozzarella.

What You Need

For the Seasoning

• Smoked Paprika: Substitute with sweet paprika for less smokiness.
• Ground Cumin: No substitution recommended—essential for the flavour.
• Chilli Powder: Use ancho chilli powder for a milder taste.
• Garlic Powder: Replace with minced fresh garlic (adjust for strength).
• Onion Powder: Use finely grated onion if needed.
• Dried Oregano: Substitute with dried thyme or Italian seasoning.
• Ground Chipotle Chili Powder: Replace with cayenne pepper (for heat) or smoked paprika (for smokiness).

For the Quesadilla

• Nonstick Cooking Spray: Use a small amount of olive oil or butter.
• Eggs: Swap with liquid egg whites or a vegan egg substitute like JUST Egg.
• Whole-Wheat Tortilla: Use regular flour, gluten-free, or corn tortillas.
• Shredded Cheese: Substitute with cheddar, Monterey Jack, or vegan cheese.
• Black Beans: Use any cooked or canned beans like pinto or kidney beans.
• Pico de Gallo: Replace with chopped tomatoes, salsa, or a diced tomato-onion mixture.
• Optional Garnishes: Avocado slices, fresh cilantro, or a squeeze of lime can enhance flavour.

Saving Breakfast Quesadillas For Later

• Refrigeration: Store cooked quesadillas in an airtight container for up to 4 days.
• Freezing: Assemble but don’t toast the quesadillas. Wrap them individually in plastic wrap and freeze for up to 2 months. 
• Reheating: If frozen, toast directly from frozen for a quick breakfast. Otherwise, Use an air fryer or skillet to restore crispness. Microwave for convenience, though the tortilla may soften.

How To Serve Breakfast Quesadillas

I love serving breakfast as it is presented in the recipe, with tomatoes or pico de Gallo. However, these are some additions which add nutritious value to the breakfast:

• 1/2 an avocado or guacamole. If I have very ripe avocados in the pantry, then I make sure to add some healthy fats to the meal.  
• Yoghurt or tzatizki. I know that this is not strictly Southwestern or Mexican but sometimes I go low on the mozzarella and use yoghurt or tzatziki as a dipping sauce to balance the proteins. You can also use cottage cheese.
• Salsa is also an ingredient that adds a punch of flavour to these breakfast quesadillas.

For More Southwestern/Mexican Recipes

• Keto Quesadilla with Chicken
• Mexican Birria de Res Tacos
• Quinoa and Mango Salad with Corn and Black beans

Health Info