Sunny s Easy Breakfast Quesadillas
When I think of all the quick bites I make at home, more often than not, something goes into a tortilla. They seem to stay good for a long time if you refrigerate them and are the perfect canvas for many flavors. This is an easy way to get a breakfast bite with all the pertinent needs; veggies, protein, carbs and cheese! In the dipping sauce, I substitute yogurt for the usual sour cream, but feel free to use what you prefer. I find there is very little taste difference, and the yogurt provides a bit more protein to start your day.
Ingredients
- 2 tablespoons vegetable oil
- 2 ears fresh corn, kernels removed, or 1/4 cup thawed corn kernels
- 1/2 cup finely chopped white onion
- 2 green jalapeños, sliced into thin rings
- kosher salt and freshly ground black pepper
- 1 cup black beans, drained and rinsed
- 1 teaspoon ground cumin
- 4 large eggs, whisked
- 2 teaspoons hot sauce (i like cholula here)
- olive oil, for cooking
- eight 6-inch blended flour and corn tortillas
- 2 1/2 cups shredded cheese (“mexican blend”)
- 8 strips bacon, crisped and chopped
- chopped scallions or fresh cilantro, for garnish
- 1/2 cup whole-fat greek yogurt
- 1/2 cup salsa or taco sauce (smooth, not chunky)
- 2 tablespoons sliced scallions