Breakfast Quesadillas Recipe

Flour tortillas: These are the base of your quesadilla, providing a soft and flexible wrap for the fillings.

Vegan cheese: A dairy-free alternative to traditional cheese, it melts well and adds a creamy texture.

Avocado: Adds a rich, creamy texture and healthy fats to the quesadilla.

Black beans: Provides protein and a hearty texture, making the quesadilla more filling.

Tomato: Adds freshness and a burst of flavor to the quesadilla.

Olive oil: Used to cook the quesadilla, giving it a golden brown and crispy exterior.

When flipping the quesadilla, use a wide spatula to ensure it stays intact. If you're having trouble, you can place a plate over the top, flip the skillet, and then slide the quesadilla back into the skillet to cook the other side. This helps keep all the ingredients in place and prevents any spillage.

• large flour tortillas - Substitute with whole wheat tortillas: Whole wheat tortillas provide more fiber and nutrients compared to regular flour tortillas.

• large flour tortillas - Substitute with corn tortillas: Corn tortillas are gluten-free and have a distinct flavor that complements the other ingredients.

• vegan cheese - Substitute with nutritional yeast: Nutritional yeast adds a cheesy flavor and is rich in B vitamins, making it a great alternative to vegan cheese.

• vegan cheese - Substitute with cashew cheese: Cashew cheese is creamy and can be made at home, offering a rich and satisfying texture.

• avocado - Substitute with hummus: Hummus provides a creamy texture and is rich in protein and fiber, making it a good alternative to avocado.

• avocado - Substitute with guacamole: Guacamole, made from avocados, adds additional flavors and spices, enhancing the overall taste.

• black beans - Substitute with pinto beans: Pinto beans have a similar texture and flavor profile, making them a suitable replacement for black beans.

• black beans - Substitute with chickpeas: Chickpeas offer a different texture but are equally nutritious and add variety to the dish.

• tomato - Substitute with red bell pepper: Red bell peppers add a sweet and crunchy element, providing a different texture and flavor.

• tomato - Substitute with salsa: Salsa adds a mix of tomatoes and spices, enhancing the flavor complexity of the quesadilla.

• olive oil - Substitute with coconut oil: Coconut oil has a high smoke point and adds a subtle coconut flavor, making it a good alternative for cooking.

• olive oil - Substitute with avocado oil: Avocado oil is rich in healthy fats and has a high smoke point, making it ideal for cooking and adding a mild flavor.

• Allow the breakfast quesadillas to cool completely before storing. This prevents condensation, which can make the tortillas soggy.
• Wrap each quesadilla individually in aluminum foil or parchment paper. This helps maintain their shape and prevents them from sticking together.
• Place the wrapped quesadillas in an airtight container or a zip-top bag. Ensure to remove as much air as possible to keep them fresh.
• Store the quesadillas in the refrigerator for up to 3 days. When ready to eat, reheat them in a skillet over medium heat until warmed through and crispy.
• For longer storage, place the wrapped quesadillas in a freezer-safe bag and freeze for up to 2 months. Label the bag with the date to keep track of freshness.
• To reheat frozen quesadillas, preheat your oven to 375°F (190°C). Place the quesadillas on a baking sheet and bake for 10-15 minutes, or until heated through and crispy.
• Alternatively, you can reheat frozen quesadillas in a microwave. Remove any foil, place the quesadilla on a microwave-safe plate, and cover with a damp paper towel. Microwave on high for 1-2 minutes, checking halfway through.
• For a quick stovetop method, heat a non-stick skillet over medium heat. Place the frozen quesadilla in the skillet, cover with a lid, and cook for 5-7 minutes on each side, or until heated through and crispy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover breakfast quesadillas on a baking sheet.
  3. Cover them with aluminum foil to prevent them from drying out.
  4. Bake for about 10-15 minutes or until the vegan cheese is melted and the tortillas are heated through.
  5. Remove from the oven, let cool slightly, and enjoy your warm, crispy quesadillas.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Place the leftover breakfast quesadillas in the skillet.
  3. Cover the skillet with a lid to help the vegan cheese melt evenly.
  4. Cook for about 3-4 minutes on each side or until the tortillas are crispy and the filling is heated through.
  5. Remove from the skillet and serve immediately.

• Microwave Method:

  1. Place the leftover breakfast quesadillas on a microwave-safe plate.
  2. Cover them with a damp paper towel to keep them from drying out.
  3. Microwave on high for 1-2 minutes, checking halfway through to ensure they are heating evenly.
  4. Let them sit for a minute before serving to allow the vegan cheese to set.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover breakfast quesadillas in the air fryer basket in a single layer.
  3. Air fry for about 3-5 minutes or until the tortillas are crispy and the vegan cheese is melted.
  4. Carefully remove from the air fryer and serve hot.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the leftover breakfast quesadillas on the toaster oven tray.
  3. Heat for about 5-7 minutes or until the vegan cheese is melted and the tortillas are warm and crispy.
  4. Remove from the toaster oven and enjoy your reheated quesadillas.

• Skillet: A flat-bottomed pan used for cooking the quesadilla on the stovetop.

• Spatula: A tool used to flip the quesadilla to ensure even cooking on both sides.

• Knife: Used for slicing the avocado and dicing the tomato.

• Cutting board: A surface to safely cut and prepare the avocado and tomato.

• Measuring cup: Used to measure the correct amount of vegan cheese and black beans.

• Tongs: Helpful for handling the hot quesadilla when flipping and removing it from the skillet.

• Plate: A surface to place the cooked quesadilla before cutting it into wedges.

• Pizza cutter: An optional tool that can be used to easily cut the quesadilla into wedges.

• Serving platter: A dish to present the quesadilla wedges for serving.

Prepare ingredients ahead: Chop the avocado and tomato the night before and store them in the fridge.

Use pre-cooked beans: Opt for canned black beans to save cooking time.

Preheat the skillet: Ensure the skillet is hot before starting to cook for faster results.

Grate cheese in advance: Shred the vegan cheese beforehand and keep it ready to use.

Assemble quickly: Lay out all ingredients within reach to speed up the assembly process.