Breakfast Quesadilla with Black Beans and Eggs Recipe

Breakfast Quesadilla with Black Beans and Eggs Recipe

How To Make Breakfast Quesadilla with Black Beans and Eggs

For a filling and portable morning meal, these breakfast quesadillas are a must-try. They’re filled with eggs, black beans, chilis, and cheese.

Preparation: 20 minutes
Cooking: 20 minutes
Total: 40 minutes



  • 2tspbutter
  • ¼cupred onion,chopped
  • 6eggs,large, beaten in a bowl
  • tspsalt,or to taste
  • pinchblack pepper
  • 15ozblack beans,(1 can), rinsed and drained
  • 14ozmild green chiles,(1 can), drained, chopped
  • ½cupcilantro leaves
  • 6flour tortillas,(9-inch)
  • pickled jalapeño peppers from a jar,optional
  • cupsgrated sharp cheddar,or Monterey jack cheese, or more, to taste
  • vegetable oil,to reheat the quesadillas
  • salsa,to serve


  1. In a nonstick skillet over medium heat, melt the butter. Add the onion and cook, stirring, for 30 to 40 seconds (just to soften them).

  2. Add the eggs, salt, and pepper, and cook and stir until they are set to desired doneness. Remove the pan from the heat.

  3. Stir the beans, mild green chiles, and cilantro into the eggs in the pan.

  4. On one-half of each tortilla, spread about half a cup of the filling. Top with a few jalapeno slices (if using) and ¼ cup cheese. Fold and press together to flatten them.

  5. Spray or brush a skillet with vegetable oil, then place the skillet over medium heat. Cook the quesadillas for 1 to 2 minutes on each side, or until the cheese melts and the tortillas are lightly browned and crisp on the outside.

  6. Serve with salsa if desired.


  • Calories: 549.53kcal
  • Fat: 15.97g
  • Saturated Fat: 4.61g
  • Trans Fat: 0.18g
  • Monounsaturated Fat: 6.87g
  • Polyunsaturated Fat: 3.11g
  • Carbohydrates: 76.20g
  • Fiber: 13.49g
  • Sugar: 6.66g
  • Protein: 27.85g
  • Cholesterol: 170.28mg
  • Sodium: 527.54mg
  • Calcium: 258.90mg
  • Potassium: 1432.66mg
  • Iron: 6.85mg
  • Vitamin A: 141.71µg
  • Vitamin C: 161.26mg
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