Egg and Black Bean Breakfast Quesadillas
In short: Crisp flour tortillas filled with soft scrambled eggs, mashed black beans, melted cheese and spring onion. Ready in 25 minutes. It takes about 25 min in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 560 kcal
A breakfast quesadilla is a burrito's faster cousin: no rolling, no freezing, just a hot skillet and a few minutes. Soft scrambled eggs, lightly mashed black beans seasoned with cumin and a handful of melted cheese go inside a folded tortilla, which crisps up golden in the pan. Cut into wedges, it is easy to eat with one hand, and it feeds a family in about 25 minutes.
Instructions
- Whisk the eggs with the milk and a pinch of the salt. Melt the butter in a large nonstick skillet over medium-low heat, add the eggs and stir gently for 2 to 3 minutes, until softly set. Tip onto a plate.
- Warm the beans in a small pan with the cumin and the remaining salt for 2 to 3 minutes, mashing about half of them with a fork so they hold together.
- Wipe out the skillet and heat it over medium heat with a little of the oil. Lay a tortilla in the pan and scatter a quarter of the cheese over one half. Top with a quarter of the eggs, beans and spring onions, then fold the plain half over the filling.
- Cook for 2 to 3 minutes per side, pressing down gently with a spatula, until golden and crisp and the cheese has melted. Repeat with the remaining tortillas, adding oil as needed.
- Rest each quesadilla for 1 minute, then cut into wedges. Serve with the salsa.
Tips
- Keep the eggs slightly underdone in step 1. They finish cooking in the pan, and overcooked eggs turn rubbery inside the quesadilla.
- Mash some of the beans so they act as glue. A quesadilla filled with whole beans and loose egg falls apart when you cut it.
Questions and answers
Can I make breakfast quesadillas ahead of time?
Yes. Cook them, cool on a rack and wrap tightly. They keep for 3 days in the fridge or 2 months in the freezer. Reheat in a dry skillet for 2 minutes per side to bring the crispness back.
What cheese is best for quesadillas?
A good melting cheese such as Monterey Jack, mild cheddar or a mozzarella blend works best. Shred it yourself, since pre-shredded cheese often melts less smoothly.
Can I add vegetables to breakfast quesadillas?
Yes. Sweetcorn, diced roasted peppers or a handful of baby spinach all fit well. Use about 100 g (1/2 cup) for the whole batch, and squeeze any wet vegetables dry first so the tortillas stay crisp.
How long does it take to make Egg and Black Bean Breakfast Quesadillas?
About 25 min in total: 10 min of preparation and 15 min of cooking.
How many calories are in Egg and Black Bean Breakfast Quesadillas?
About 560 kcal per serving, with 27 g of protein, 48 g of carbohydrates and 28 g of fat. These values are estimates.
Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 27 g |
| Carbohydrates | 48 g |
| Fat | 28 g |
| Fiber | 7 g |
| Sugar | 4 g |
| Sodium | 1180 mg |
Estimated values, calculated from the ingredients.
