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.
Serves:
Ingredients
- 2tspbutter
- ¼cupred onion,chopped
- 6eggs,large, beaten in a bowl
- ⅛tspsalt,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
- 1½cupsgrated sharp cheddar,or Monterey jack cheese, or more, to taste
- vegetable oil,to reheat the quesadillas
- salsa,to serve
Instructions
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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).
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Add the eggs, salt, and pepper, and cook and stir until they are set to desired doneness. Remove the pan from the heat.
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Stir the beans, mild green chiles, and cilantro into the eggs in the pan.
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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.
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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.
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Serve with salsa if desired.
Nutrition
- 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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