Breakfast Quesadilla Black Beans Cheese (Printable Version)
Crispy tortillas stuffed with scrambled eggs, black beans, and cheddar, quickly cooked until melted.
# What You’ll Need:
→ Quesadilla Shell
01 - 2 large flour tortillas
→ Egg Filling
02 - 3 large eggs
→ Bean Layer
03 - 1/2 cup canned black beans, drained and rinsed
→ Cheese
04 - 1 cup (4 oz) shredded cheddar cheese
→ Cooking Oil
05 - 1 tablespoon olive oil
→ Serving
06 - Salsa, for serving
# Step-by-Step Guide:
01 - In a medium bowl, beat the eggs until well blended. Heat a nonstick skillet over medium heat, add eggs, and scramble until just set. Transfer scrambled eggs to a plate.
02 - Lay one tortilla flat on a clean surface. Evenly distribute the scrambled eggs, black beans, and shredded cheddar cheese over the tortilla, leaving a small border around the edges. Place the second tortilla on top to form a sandwich.
03 - Heat olive oil in a large skillet over medium heat. Place the assembled quesadilla in the skillet and cook for 2-3 minutes per side, pressing gently with a spatula, until both sides are golden brown and the cheese is thoroughly melted.
04 - Transfer the quesadilla to a cutting board. Cut into wedges and serve hot with salsa on the side.
# Additional Tips::
01 -
- Uses affordable everyday ingredients
- Ready start to finish in under 20 minutes
- Satisfying protein keeps you full longer
- Endlessly customizable for picky eaters or what you have on hand
02 -
- High in protein and fiber so it keeps you full
- Great make ahead breakfast for next day lunches
- Works with whole wheat or gluten free tortillas for special diets
03 -
- Crack eggs into a bowl and beat thoroughly for fluffiest scramble letting a little white remain will leave streaky texture
- Flip the quesadilla only once to avoid spills and press down gently so all layers meld
- Never skip resting for a minute after cooking the cheese settles and your slices stay neat