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Southwestern Breakfast Quesadilla

This southwest spin on a breakfast quesadilla is a quick and easy way to enjoy the most important meal of the day!

15 mins
2 Serving(s)
Southwestern Breakfast Quesadilla


  • 2 medium eggs
  • 1/4 tsp. chili powder
  • 1/4 tsp. ground cumin
  • 1 Mission Carb Balance whole wheat tortilla wrap
  • 1/3 cup reduced fat Mexican blend shredded cheese
  • 1/4 cup low sodium black beans, rinsed and drained
  • 1/2 cup pico de gallo, divided
  • 1 tbsp. chopped fresh cilantro for serving


  1. In a small bowl, whisk together eggs, chili powder and cumin. In a medium nonstick pan coated lightly with cooking spray, scramble egg mixture over medium heat until just set, about 5 minutes. Set aside.
  2. In a large nonstick skillet coated lightly with cooking spray, cook tortilla over medium heat; sprinkle with cheese, beans, half of the pico de gallo and egg mixture. Fold the tortilla in half and cook, flipping once, until lightly browned and cheese is melted, 2-3 minutes per side.
  3. Cut into 4 pieces, serve topped with remaining pico de gallo and chopped cilantro.

Nutrition Facts

210 Calories Per ServingFat: 9gSaturated Fat: 4gCholesterol: 175mgSodium: 400mgCarbohydrates: 16gFiber: 9gSugars: 2gProtein: 14g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe