Quesadilla Breakfast Tacos

1 minute read

My favorite food: tacos. Living in San Antonio really deepened that love for brekky tacos since we had so many great taquerias nearby. Lately, I have been craving a savory breakfast so these stuffed brekky tacos really hit the spot and brought me back to San Antonio.

Quesadilla Breakfast Tacos

2 Corn tortillas

1 Egg, scrambled

1 Tbsp Refried Beans

1 Tbsp Cheese, shredded

1/2 cup Grilled Veggies (opt)

Guacamole (opt)

Pico de Gallo (opt)


Scramble egg, cook over low-medium heat and set aside. Heat another skillet over low/med heat. Make a bean and cheese quesadilla by adding 1 tortilla (I love the sprouted corn tortillas from Food for Life) and covering with refried beans and cheese. Cover with other tortilla and heat on both sides until beans are warmed through and cheese has melted.

Add veggies and eggs to middle of quesadilla, fold and remove from pan. Add your favorite toppings: salsa, guacamole, cheese, pico de gallo…enjoy!!

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Welcome to Almond Milk and Cookies where good food, health and lots of flavor go hand-in-hand!

I am a holistic nutritionist with an auto-immune disorder, a love of cooking, and a passion for holistic health.

Sharing what I make and eat with all of you…in hopes that you find inspiration here to fuel your body and feel your best with nutrient dense whole foods and clean eating.

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