Skillet Breakfast Quesadilla

Posted by in Breakfast, Cinco De Mayo, Cooking | 0 comments














Hello & Happy Thursday!!





This week has literally flown by, about as fast as it takes to make this vegan Skillet Breakfast Quesadilla!




Which is literally, ..minutes!




I’m not sure about you, but there is something about a quesadilla that I just love that seems to always give me a craving for one out of nowhere. Perhaps it’s because it involves a handful of fresh ingredients, can be as nutrient dense or indulgent as you like, packed with flavor, and costs pennies to make! (You can’t beat that)









What I love about this recipe is that its once again is affordable, packed with veggies, tons of flavor derived from being cooked in a skillet, shiitake bacon (obsessed), tofu eggs, which I actually love from time to time, salsa, which I could survive on, and has a lil heat with the jalapeños! 





If you’re looking for that effortless breakfast dish for yourself, to serve at brunch, or are simply just craving a classic quesadilla..



This veggie filled vegan Skillet Breakfast Quesadilla will be your new bestie!









Why this recipe rocks:





Great for entertaining

Skillet provides more flavor!

Accessible ingredients!

Tons of veggies!

Shiitake bacon
























Vegan Skillet Breakfast Quesadilla with black beans, pinto beans, tofu scramble, spinach, shiitake bacon and more!





Serves 4

Skillet Breakfast Quesadilla

25 minPrep Time

20 minCook Time

45 minTotal Time

Save RecipeSave Recipe


  • 1 jalapeno
  • 1/2 white onion
  • 1 cup Follow Your Heart vegan cheddar
  • 1 1/2 cups black beans
  • 2 tbs olive oil
  • 1 block tofu
  • 2 burrito size flour tortillas (at least as big as your cast iron skillet)
  • 2½ cups shredded Monterey jack cheese
  • 3 green onions, chopped
  • 3 tbsp fresh cilantro
  • 1/2 cup salsa
  • 1/2 cup refried beans
  • 1 tomato (diced)
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp sea salt
  • Shiitake bacon:
  • 1 packages of shiitakes (sliced)
  • 1 tbs tamari
  • 1 tbs liquid smoke
  • 2 tbs coconut oil
  • 1 tbs vegan Worcestershire
  • 1 tsp red pepper flakes


  1. Shiitake Bacon: Slice the mushrooms, coat in all the ingredients and bake in the oven on 250 for 30 minutes. Rotate the mushrooms midway for an even cook. Mushrooms should be crispy, not hard. (coat in ingredients for however long you can)
  2. Preheat oven to 450 degrees. Drizzle olive oil in a pan over medium/high heat, add crumbled firm tofu, cook for 5-7 minutes, season with chili powder, cumin, and salt, set aside. Melt 1 tablespoon olive oil in the bottom of the skillet and brush it evenly over the bottom and halfway up the sides. Place one tortilla in the bottom evenly. Sprinkle evenly with half the cheese, tofu eggs, and refried beans. then top with another layer of black beans, spinach and tofu eggs. Sprinkle with the remaining cheese, then top with the second tortilla, pressing down slightly. Brush with remaining tablespoon of olive oil.
  3. Bake for 20 minutes or until top is crispy and golden brown. Let cool for 10 minutes before cutting into 6 wedges with a sharp knife. Top with diced white onion, jalapeño, sour cream, salsa, shiitake bacon, diced tomato and cilantro.


Avocado, if got it!








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