Breakfast Quesadilla Recipe Vegetarian

Cup cooked pinto beans or black beans rinsed and drained.

Breakfast quesadilla recipe vegetarian. Poblano pepper pinto bean cheesy vegan quesadillas from connoiseurus veg this crowd pleasing recipe is such a good way to take advantage of spring produce. 1 2 teaspoon garlic powder. Season with salt pepper and cumin. You can either call it a day and fold the bare half of the tortilla over the filling or sprinkle over any of the suggested toppings.

Coat a large skillet with cooking spray. Add the crumbled tofu for about 5 minutes and set aside. Asparagus scallions snow peas and bell pepper mix with monterey jack cheese and the rest is dinner history. Slice the onions tomatoes broccoli and veggie ham into small pieces.

2 teaspoons butter or extra virgin olive oil. 1 tablespoon chopped green onion. Sprinkle 1 4 cup of cheese evenly over tortilla and layer 3 4 cup of the vegetable mixture over the cheese. 1 2 onion diced.

Cook and stir over medium heat until completely set. Add to pan with the veggie mix when the broccoli is a little golden. 1 2 teaspoon cumin powder. Add the vegetable mixture.

Heat a frying pan to medium high. Heat up the oil in a skillet and sautee the scallions for about 2 3 minutes. Use a big bowl and mix the ingredients for the quesadillas. Beat eggs with lime juice and add to the pan.

Add egg mixture to the skillet and cook until eggs are scrambled and cooked through approximately 2 3 minutes. Clean the skillet and place one of the tortillas on the skillet fill half of one side of the tortilla with some quesadilla filling. Scramble as usual adding chopped cilantro when eggs are soft set. Sprinkle another 1 8 cup of cheese on the vegetables and top with a second tortilla.

Remove quesadilla from pan and repeat with remaining ingredients. Hot sauce like cholula. Meanwhile whisk the egg salt and pepper in a bowl. 1 red bell pepper diced.

Cook until golden on both sides for approximately 2 to 3 minutes per side. Mist a light coat of olive oil on a frying pan and saute green onions until slightly softened. 1 teaspoon sea salt more to taste. Add green peppers and mushrooms and cook for 4 5 more minutes until slightly tender.

Place tortillas on a griddle. Meanwhile in a large bowl whisk eggs milk salt and pepper together until completely mixed and slightly frothy. Place 1 4 of the scrambled eggs one half of the tortilla and sprinkle 2 tablespoons of shredded or crumbled cheese over the eggs. 1 green bell pepper diced.

Mix in the vegetable oil. 1 tablespoon finely chopped cilantro.