Breakfast Quesadilla

                               "A taste of Mexico"

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Ingredients

4 flour tortillas

1 small sweet potato peeled & diced

1/2 cup shredded Daiya cheese

1 jalapeno pepper diced & roasted

1 red bell pepper stemmed, diced & roasted

1/2 cup cooked black beans, drained & rinsed

1/4 cup scallions chopped

1 tsp Mexican blend spice

PREP 10 MIN    |    COOK 5 MIN     |    TOTAL  15 MIN

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Highlights & Tips

This is a fun and versatile dish for breakfast or dinner!  It's perfect for the kiddos who might be picky eaters.  If you have kids get them involved to pick out their veggies and build their quesadilla.  They will likely gobble it up!

Roast the potato and vegetables in the oven until crispy and golden brown.  This will speed up the cooking process and give the quesadilla a great roasted flavor.

If you prefer not to use the cheese you can substitute and lay a thin layer of guacamole.  This will help bind the ingredients.

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Health Benefits

Beans consist of a variety of antioxidants, have high protein & fiber content, improves gut health, reduces the risk of cancer and helps control your appetite. 

Avocados not only taste amazing but adds a wealth of benefits to your foods.  You get over 25 minerals and vitamins in an avocado, contains a ton of potassium, has heart healthy fats and reduces blood pressure.

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Recipe Supplies

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Grill your quesadilla in the perfect cast iron skillet.  You can get a flat iron or grill iron pan both will accomplish the task!

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Purchase wraps to make this meal quick and easy.

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Get this tortilla press if you want to make your own wraps!

Presentation

The best way to serve up this dish is on a plate with toppings near by.  You can also stack them on platter or wood cutting board to serve up to your family or friends!

Budget Tips

This is a relatively inexpensive meal to make but if you want to save a little money you can make your own tortilla wraps.  Making your own wraps is not too complicated but you do need to invest in a tortilla press in the beginning.  

Purchase you beans dry this will save a great deal of money as compared to the canned products.  Canned beans are convenient but dry beans are a third of the price of canned.

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Storage Recommendations

The perfect way to keep any left over veggies is a good storage container that is air tight. 

 

To keep your wraps warm or store them when you are done you can us a good sealed container specific for wraps or pancakes!

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Food Combinations

There are so many typical things you can serve up with your tacos!  One of the best things is fresh guacamole.  If avocado is not your preferred flavor you can add a fresh salsa, hot sauce, cream sauce made with a non diary cream.

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What to do with left over's or extra product?

Left over tortilla wraps can make tacos or Mexican lasagna.  The extra potatoes can make hash browns and you can throw the extra vegetables in a soup or saute up a stir fry.

Breakfast Quesadilla

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PREP 15 MIN    |    COOK 15 MIN     |    TOTAL 30 MIN

YIELD 2 SERVINGS 

DIRECTIONS

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INGREDIENTS

4 flour tortillas

1 small sweet potato peeled & diced

1/2 cup shredded Daiya cheese

1 jalapeno pepper diced & roasted

1 red bell pepper stemmed, diced & roasted

1/2 cup cooked black beans, drained & rinsed

1/4 cup scallions chopped

1 tsp Mexican blend spice

NUTRITIONAL'S  PER SERVING

□ Calories         363  Cal

□ Protein            11    grams

□ Fiber               11     grams

□ Sugar              0    grams

□ Carbs             53    grams

□ Fat                 10    grams

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Step 1

Set the oven at 400 degrees and roast the sweet potato, jalapeno and red pepper on a non-stick sheet pan for about 5 minutes then turn and roast for another 5 minutes.  Cook until golden brown and crispy.

Step 2

 

Assemble the tortillas with sweet potato, jalapeno, bell pepper, black beans, scallions and top off with sprinkles of shredded cheese.

Step 3

Fold the tortillas in half and cook in a hot skillet for about 2 minutes per side.  Serve with salsa, guacamole, lime wedges and cilantro.

RECIPE TIPS

Substitute or add other veggies you may have on hand like mushrooms, zucchini or left-over kidney bean potato hash.  The quesadilla will cook faster if you pre roast the potato and peppers.  Add a Mexican blend spice to season or salt and pepper to taste if you do not like as much spice.  Top off with a variety of great toppings like guacamole, salsa or cilantro. 

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