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breakfast quesadillas recipe
Scrambled Egg and Veggie Breakfast Quesdaillas {GF, DF}
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Meet your new favorite breakfast recipe - breakfast quesdaillas made with fluffy scrambled eggs mixed with red onions, black beans, tomatoes, cilantro and topped with avocado. No gluten or dairy needed in this recipe. Crispy browned tortillas on the outside and soft egg and veggie mix on the inside. Perfect for Cinco de Mayo celebrations. Almost 20 g of protein per serving.
Course: Breakfast
Cuisine: gluten free, Healthy, Mexican
Servings: 2
Calories: 406 kcal
Author: Vicky Berman
  • 3-4 vegan gluten-free large corn tortillas
  • 4 eggs
  • 1/4 cup canned black beans rinsed and drained
  • 1 to mato chopped
  • 2 tablespoon chopped red onion
  • 2-4 tablespoon coconut milk
  • 2 tablespoons chopped cilantro
  • 1-2 tablespoons extra virgin olive oil
  • salt/pepper to taste
  • 1/2 avocado thinly sliced
  • drizzle of lime juice
  1. In a bowl combine eggs, coconut milk and salt/pepper. Beat until smooth. To the same bowl add red onions, tomatoes, cilantro and balck beans. Mix.
  2. Heat 1 tablespoon oil over medium heat. Add scrambled egg mixture and cook for a few minutes, stirring, until cooked through. Remove from pan.
  3. Divide scrambled egg mixture between the tortillas, layering only on one half of the tortilla.
  4. Top with avocado slices, and a drizzle of lime juice. Fold the tortilla in half.
  5. Heat remaining oil over medium heat and add the folded in half tortilla. Cook on both sides until browned. Repeat with remaining tortillas.
Nutrition Facts
Scrambled Egg and Veggie Breakfast Quesdaillas {GF, DF}
Amount Per Serving
Calories 406 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 7g44%
Cholesterol 327mg109%
Sodium 231mg10%
Potassium 536mg15%
Carbohydrates 27g9%
Fiber 7g29%
Sugar 1g1%
Protein 16g32%
Vitamin A 575IU12%
Vitamin C 6.4mg8%
Calcium 95mg10%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.