- 4 large eggs (or 1 large egg and 3 eggs whites)
- 1/2 cup black beans (canned)
- 1/2 cup corn (canned)
- 1/4 cup red onion (diced)
- 2 tablespoons cilantro (chopped)
- 3/4 cup cheddar cheese (shredded)
- 1/2 tablespoon taco seasoning
- 3 tortillas
Step 1: Whisk the eggs (or egg and egg whites).
Step 2: Heat a frying pan and scramble the eggs. Set aside.
Step 3: Rinse and drain the canned black beans and corn.
Step 4: Combine the black beans, corn, scrambled eggs, onion, cilantro, shredded cheese, and taco seasoning in a bowl.
Step 5: Lay out the tortillas and place half of the mixture on one side of each and fold over. Let come to room temperature.
Step 6: Line a plate or tray with parchment paper. Place the quesadillas on top and freeze for about 1 hour.
Step 7: Remove and then individually wrap each quesadilla for freezer storage. Label each bag with the contents and the date.
Step 8: To reheat, you can microwave the quesadilla for about 1 minute until cheese is melted. You can also heat in a skillet until cheese is melted and tortilla is brown, or warm them in a toaster oven. Serve with fresh salsa or simply eat them on the go.
Enjoy this easy make-ahead breakfast from TheSpruceEats!