Breakfast quesadilla traybake
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4–6
Try this quesadilla traybake when you need to whip up breakfast for a crowd – just pop in the oven while you get the teas on!
Ingredients
For the quesadilla
- 2 tbsp oil, such as rapeseed
- 8 large soft tortilla wraps
- 1 tbsp salted butter
- 6 large free-range eggs, lightly whisked
- 1 tsp sweet, smoked paprika
- 125g/4½oz mixed peppers, such as red, green and yellow, chopped
- 1 tsp garlic granules
- 1 tsp onion powder
- 400g tin black beans, drained and rinsed
- 2 tbsp sweet chilli jam
- 50g/1¾oz baby spinach
- 200g/7oz grated mozzarella
- sea salt and freshly cracked black pepper
For the guacamole
- 1 large, ripe avocado, stone removed, peeled and roughly chopped
- 1 tbsp chilli jam
- 1 lime, zest and juice
- sea salt and freshly cracked black pepper
To serve
- fresh chilli, sliced (optional)
- soured cream
- lime wedges
- handful coriander leaves, chopped
Method
To make the quesadilla, preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a large baking tray (approximately 30x35cm/12x14in) with a tablespoon oil.
Lay 7 tortillas in the baking tray to cover the base. The tortillas will need to just overlap each other but leave plenty hanging over the edges of the baking tray as these will be folded over the top to enclose all of the ingredients.
Melt the butter in a frying pan over a medium heat, pour in the eggs and sprinkle in the paprika. Season with a little salt and pepper and gently scramble for 3–4 minutes until just set.
Transfer the scrambled eggs to a large bowl and add the peppers, garlic granules, onion powder and black beans. Stir gently to combine.
Roughly spread the chilli jam over the tortillas lining the baking tray. Spoon the egg mixture over the tortillas and spread out evenly. Sprinkle over the spinach and then the mozzarella.
Place the remaining tortilla centrally over the mozzarella so it covers the middle of the toppings. Fold over the excess tortillas to completely enclose the mixture.
Lightly brush the top of the tortillas with the remaining oil and bake for 15–18 minutes until golden and crisp.
To make the guacamole, place the avocado, chilli jam and lime zest and juice in a bowl. Season with a pinch of salt and some pepper before smashing all the ingredients together using the back of a fork. Set aside.
Remove the quesadilla from the oven and set aside for 5 minutes before slicing into generous portions.
To serve, scatter the chilli (if using) and coriander over the quesadilla and serve alongside the guacamole, soured cream and lime wedges.
Recipe tips
This recipe also works great as a ‘make ahead’ brekkie. Slice the quesadillas into portions, wrap any leftovers tightly in kitchen foil and chill in the fridge for 2 days or freeze. Reheat in the air fryer at 180C – cook for 5–8 minutes from fridge-cold and 12–15 minutes from frozen.
