Embarrassingly, I recently ate breakfast at a fast food Mexican chain restaurant…..the quesadilla was to die for!  However, I am certain my heart was not lovin’ the heavy dose of fat and oil.  So after a little R&D (meaning REPLICATE AND DUPLICATE) here’s my version of Taco Bell’s breakfast crunch wrap.  I swapped out the high calorie hash browns, cheese and corn chips for sweet potatoes, black beans, and whole wheat tortillas.  Add a spicy pico de gallo and avocado and this is one healthy breakfast.



1 medium                         sweet potato, peeled and diced small

1 C                                         onion, minced

½ ea                                   jalapeno, minced (optional)

2 t                                         chili powder

1 can                                   black beans, drained and rinsed

6 ea                                      large eggs

2 T                                         skim milk

½ C                                       cheddar cheese, shredded

1 bunch                             spinach, sautéed and well drained

4 ea                                      large whole wheat flour tortillas

1 ea                                      avocado

Sour cream and Pico de Gallo for serving


In a large non-stick sauté pan, heat 2 T olive oil over medium high heat.  Add onion and diced jalapeno and sauté until translucent.  Add diced sweet potatoes and chili powder. Cook until sweet potatoes are browned and tender.  You may need to add a little bit of water to pan to prevent sticking.  Add rinsed black beans.  Heat through until flavors are well combined.  Transfer to a dinner plate and allow to cool slightly.

In a medium bowl whisk together the eggs, skim milk and salt and pepper.  In the same skillet you used for the sweet potatoes, cook the eggs until almost cooked through.  Remove from heat and stir in shredded cheddar cheese.  Transfer to plate to cool.

Wipe out the skillet and return to heat.  Sauté spinach in 1 t olive oil until wilted but still bright green.  Transfer to plate to cool.

Assemble the quesadillas by dividing sweet potato black bean mixture, spinach and cooked eggs among the 4 tortillas.  Fold the tortillas in a wheel pattern to cover the ingredients completely.  Wipe out the skillet, spray with olive oil pan spray and heat over medium high heat on stove top.  Carefully place quesadilla seam side down in skillet and press lightly to set tortilla and filling.  Cook until browned nicely.  Flip and cook on second side until golden brown.  Remove from heat and top with sliced avocado, pico de gallo and sour cream if desired.