Bean & Cheese Breakfast Quesadillas
Crispy quesadillas stuffed with mashed pinto beans and melted cheese, batch-cooked and frozen for a hot breakfast even picky eaters love.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Wrap individually in parchment paper and store in a freezer bag for up to 2 months. Refrigerate for up to 4 days.
- Batching: Cut into triangles before freezing — easier for small hands and faster to reheat.
- Reheat: Reheat from frozen in a dry skillet over medium-low heat for 3 minutes per side, or microwave for 90 seconds. Air fryer at 350°F for 5 minutes works great too.
EXECUTION STEPS
THE MACRO PREP
In a medium bowl, mash the pinto beans with a fork or potato masher until mostly smooth with some chunks.
HIGH HEAT SEAR
Stir in the salsa, cumin, garlic powder, chili powder, and salt.
THE MACRO PREP
Lay out tortillas and spread about ¼ cup of the bean mixture on one half of each tortilla.
THE ASSEMBLY
Top each with about 3 tablespoons of shredded cheddar cheese, then fold the other half over.
STEP 5
Heat a large skillet over medium heat with a light coat of cooking spray. Cook each quesadilla for 2–3 minutes per side until golden and the cheese is melted.
STEP 6
Let cool completely on a wire rack, then wrap each quesadilla in parchment paper and place in a freezer bag.