This time of year, I know I’m not alone in craving something warm and filling for breakfast. And filling doesn’t have to equate to fattening, either. This Mexican Breakfast Quesadilla is stuffed with wholesome and delicious ingredients to get you up and energized during these brisk mornings!

I don’t think I have to egg you on to eat this one! (Too much?) I do love those cheesy puns, though! (Okay, I’ll stop now.)

Mexican Stuffed Breakfast Quesadilla

Serves 1
– 2 large eggs
– 1 Tbs. whole milk
– 1 oz. queso fresco, roughly chopped, divided
– Kosher salt and freshly ground black pepper
– 3 tsp. olive oil, divided
– 1/4 small yellow onion, thinly sliced
– 1/4 tsp. smoke paprika
– pinch cayenne powder
– 3/4 cup baby spinach, lightly packed
– 1 8-inch flour tortilla
– 1.5 oz. (~1/4 cup) black beans, rinsed and drained

In a medium bowl, whisk together the eggs, milk and pinch of salt and pepper. Add half of the cheese and set aside.

In a 10-inch non-stick skillet, heat 1 tsp. of oil on medium-low heat. Sautée the onions until soft, about 3 minutes. Add the paprika, cayenne, pinch of salt and pepper, and spinach until the spinach wilts, about 30 seconds. Remove the pan from the heat and transfer its contents to a plate.

Heat another 1 tsp. of olive oil over low heat, and cook the eggs using a folding motion instead of stirring to create larger egg pieces. As soon as there isn’t visible running liquid, about 1 minute, remove from heat and transfer eggs to the same plate with the veggies.  Wipe the pan clean.

Heat the last tsp. of oil over low heat and lay the tortilla flat. Add the remaining cheese, beans, spinach, onions, and eggs on one half of the tortilla. Fold the tortilla and continue to cook, about 1 minute. Carefully flip and cook, about 1 minute. Transfer to a plate, and enjoy!