I wrote a massive rant the other day on my Instagram (tillyeats) about how my priorities have changed since starting my healthy and fitness lifestyle from stuffing as much protein as I could down my throat to stuffing as many veggies as I could. Adding vegetables to your breakfast makes it’s so much easier to get in your 5 a day.
If you’re also looking to up your veggie intake as well then look no further than this Breakfast Quesadilla. There are 5 servings of vegetables just in this dish alone and it tastes THAT GOOD you won’t even realise you’re eating vegetables!
When I was going through my hard drive to edit the Breakfast Quesadilla photos I literally cried, every single one I had on there sucked! I could’ve sworn I had taken better photos, I searched every single folder trying to find them. I still wanted to post a photo to Instagram to get everyone hyped up because even though the photos sucked, the recipe is one of the best I’ve ever made. I spent that whole day feeling down and hating on myself. Even worse, I was so unmotivated to write the recipe up in a blog post that I avoided my own set deadline for two days. This morning I woke up and thought there’s no point on dwelling on what I can’t change, I knew this recipe rocked and I had to share it. When I opened up my hard drive to look through the photos again, I couldn’t stop smiling there was actually photos in there that looked half decent (not exactly the best but still good). Was my hard drive playing tricks on me or was my perspective different? Who knows but w
Even though these photos aren’t as great as I’d like I know the recipe is omg-cant-stop delicious and you should make it ASAP!!
WATCH THE FULL RECIPE FOR SWEET POTATO AND BEAN BREAKFAST QUESADILLA HERE:
Just because it says “Breakfast Quesadilla” doesn’t mean you can’t eat this meal anytime of the day! I actually ate it for lunch 🙂
USE #tillyeats or TAG ME ON INSTAGRAM @TILLYEATS IF YOU MAKE THIS RECIPE, I LOVE SEEING YOUR CREATIONS!
More delicious breakfast recipes:
Sweet potato, black beans and veggies cooked together, stuffed inside a quesadilla and topped with fried egg, guacamole and tomato salsa.
- 1 red onion, sliced
- 1 capsicum, diced
- 2 cloves of garlic
- 1 sweet potato, roasted medium sized
- 1 can bean mix
- 2 tbsp olive oil, divided
- 2 tsp cumin
- 1 tsp chilli flakes
- 2 tsp coriander
- 1 tsp smoked paprika
- 8 corn tortillas
- feta cheese
- 4 eggs
- 3 roma tomatoes, diced
- 2 sprigs fresh coriander, diced
- 1 clove garlic, minced
- 1 avocado
- 1 lime, juiced
- 1 clove garlic, minced
- salt and pepper
Preheat oven to 220°c/430°F. Wrap sweet potato in foil and roast for 45 minutes. Remove and let cool a bit before removing the skin and dicing.
Add 1 tbsp of olive oil to frying pan over medium heat and cook onion, capsicum and garlic until soft. Remove and set aside. Add in the sweet potato and cook until starting to crisp up on the outside, add the beans and spices and cook until heated through. Remove from heat.
Place one tortilla down and top with sweet potato/bean mix and onion/capsicum mix. Sprinkle over feta cheese and place the 2nd tortilla on top. Cook each side of Quesadilla in a clean frying pan over medium heat for a couple minutes each side or until golden and crispy.
Top with guacamole, tomato salsa and a fried egg.
Mix together tomato, coriander and garlic in a bowl. Season and place in the fridge until you’re ready to use
Mash the avocado in a mixing bowl. Squeeze in the lime, add the garlic and season. Mix everything together and then cover and place in the fridge until you’re ready to use.
Sweet potato/bean mix and onion/capsicum mix will last in the fridge up to 5 days and frozen up to two months.