Quesadillas with Spinach and Black Beans Recipe

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Corey Published: November 12, 2020 Modified: May 31, 2021
Quesadillas with Spinach and Black Beans Recipe

How To Make Quesadillas with Spinach and Black Beans

Have an irresistible and flavorful breakfast meal with this simple yet filling quesadillas recipe. Extra crispy on the outside with healthy veggies inside.

Preparation: 15 minutes
Cooking: 10 minutes
Total: 25 minutes



  • 2pcseggs
  • 1tspolive oil
  • 1cupspinach roughly chopped
  • ¼cupcooked black beans
  • 1whole grain tortilla
  • ½cupmelty shredded cheesedivided
  • hot saucelike Cholula
  • 1large avocadodiced
  • 1tbspfresh lime juice about 1 small lime, juiced
  • 2tbspwhite onion or radishes, finely chopped
  • 3 tbspfresh cilantro
  • 1garlic clovepressed or minced
  • ½tspground coriander
  • tspsea salt


  1. Combine the guacamole ingredients in a small bowl. Mash with a fork until the mixture is well combined and mostly smooth. Set aside.

  2. Scramble the eggs in a small bowl. Season with a couple of dashes of hot sauce and a dash of salt.

  3. Heat the olive oil in a medium-sized skillet over medium heat until shimmering. Add the chopped spinach and cook, stirring often, until wilted, about 1 to 2 minutes.

  4. Add the black beans to the skillet. Pour in the scrambled eggs and cook, stirring often, until the eggs are just set, about 1 to 3 minutes.

  5. Transfer the mixture to a bowl to pause the cooking process.

  6. In a large skillet, warm the tortilla over medium heat, flipping occasionally. Once the pan and tortilla are warm, sprinkle one half of the quesadilla with cheese.

  7. Top the cheese with scrambled eggs, then top the scrambled eggs with almost 1/4 cup cheese, reserving about 1 tablespoon of cheese for later. Press the empty tortilla to halve over the toppings.

  8. Let the bottom side of the quesadilla cook for a minute, then carefully flip the quesadilla with a spatula.

  9. Immediately sprinkle the remaining tablespoon of cheese over the hot side of the quesadilla and let it melt as the other side cooks for a couple of minutes.

  10. Flip the quesadilla again, and let the cheese sizzle into the quesadilla for a couple of minutes. Use the spatula to get underneath the melty cheese side and flip again.

  11. Cook that side for a couple more minutes if necessary, until both sides are a nice, crisp golden brown.

  12. Transfer the quesadilla to a cutting board to cool for a few minutes, then slice each quesadilla into 2 slices using a pizza cutter or a very sharp knife.

  13. Serve with guacamole.


  • Calories: 1331.71kcal
  • Fat: 89.83g
  • Saturated Fat: 30.93g
  • Trans Fat: 1.36g
  • Monounsaturated Fat: 41.07g
  • Polyunsaturated Fat: 9.13g
  • Carbohydrates: 81.32g
  • Fiber: 35.22g
  • Sugar: 3.78g
  • Protein: 61.18g
  • Cholesterol: 435.18mg
  • Sodium: 1678.88mg
  • Calcium: 962.78mg
  • Potassium: 2333.23mg
  • Iron: 8.24mg
  • Vitamin A: 596.76µg
  • Vitamin C: 41.24mg
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