Easy Breakfast Quesadillas with Eggs & Beans
Easy Breakfast Quesadillas with Eggs & Beans is a quick and delicious meal combining fluffy scrambled eggs, savory black beans, melty shredded cheese, and soft flour tortillas. Perfect for busy mornings or a relaxing brunch, this recipe is nutritious, customizable, and kid-friendly, delivering a satisfying and comforting start to your day with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 quesadillas (serves 2-4) 1x
- Category: Appetizers
- Method: Pan-frying
- Cuisine: Mexican-inspired
- Diet: Gluten Free (with gluten-free tortillas)
Ingredients
Scale
Egg & Bean Filling
- 4 large eggs
- 1/2 cup canned black beans, drained and rinsed
- 1/2 cup diced onion
- 1/2 cup diced bell peppers
- 2 cloves garlic, minced
- Salt, to taste
- Pepper, to taste
- 1/4 teaspoon cumin or chili powder
Quesadilla Assembly
- 4 flour tortillas (soft and pliable)
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend recommended)
Cooking
- 1 tablespoon olive oil or butter for sautéing and cooking quesadillas
Instructions
- Prepare the Veggies and Beans: Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté diced onions, garlic, and bell peppers until softened and fragrant, about 3-4 minutes. Stir in the drained black beans and season with salt, pepper, and a pinch of cumin or chili powder. Cook for another 2 minutes, mixing well.
- Scramble the Eggs: In a bowl, lightly beat the eggs with a pinch of salt and pepper. Pour the eggs into the skillet with the bean and veggie mixture. Stir gently until the eggs are cooked through but still moist, about 2-3 minutes.
- Assemble the Quesadillas: Lay a flour tortilla flat on a clean surface. Sprinkle a layer of shredded cheese on half the tortilla. Spoon the egg and bean mixture over the cheese, then add another small handful of cheese on top of the filling. Fold the tortilla over to create a half-moon shape.
- Cook the Quesadillas: Wipe the skillet clean and add a small pat of butter or a drizzle of olive oil. Heat the pan over medium-low heat. Place the folded quesadilla in the pan and cook for 2-3 minutes on each side or until the tortilla is golden brown, crispy, and the cheese inside has melted. Use a spatula to gently press the quesadilla while cooking for even melting.
- Serve and Enjoy: Remove the quesadilla from the skillet and let it cool slightly before slicing into wedges. Serve warm with your favorite garnishes like cilantro, sour cream or Greek yogurt, sliced avocado, and a squeeze of lime juice.
Notes
- Use fresh onions and bell peppers for the best flavor.
- Remove eggs from heat just before fully set to keep them creamy.
- Cook quesadillas on medium-low heat to ensure crispiness without burning.
- Press the quesadilla gently while cooking for even cheese melting.
- Customize by mixing different cheeses for added creaminess and complexity.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 16 g
- Cholesterol: 210 mg
Keywords: breakfast, quesadillas, eggs, black beans, quick meal, easy recipe, protein, fiber, kid-friendly, healthy