A Breakfast Quesadilla with Black Beans and Eggs is a delicious and hearty way to start the day. Packed with protein from the eggs and black beans, along with the satisfying meltiness of cheese and the crunch of a crispy tortilla, this dish is both nutritious and filling. You can customize it with your favorite toppings or hot sauce for extra flavor!
Here’s how to make Breakfast Quesadilla with Black Beans and Eggs:
Breakfast Quesadilla with Black Beans and Eggs Recipe
Ingredients:
- 2 flour tortillas (8-inch)
- 4 large eggs
- 1/2 cup cooked black beans (or canned, drained and rinsed)
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 tablespoon olive oil or butter
- 1/4 cup red bell pepper, finely chopped (optional)
- 1/4 cup onion, finely chopped (optional)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder (optional, for a bit of heat)
- Salt and freshly ground black pepper, to taste
- 1-2 tablespoons salsa or hot sauce (optional)
- Fresh cilantro, chopped (optional, for garnish)
- Avocado slices or guacamole (optional, for serving)
Instructions:
1. Prepare the eggs and black beans:
- Heat a nonstick skillet over medium heat. Add a small amount of olive oil or butter.
- Crack the eggs into a bowl, season with a pinch of salt, and beat them lightly with a fork.
- Pour the eggs into the skillet, and gently scramble them by stirring with a spatula until cooked through but still soft. Remove the eggs from the skillet and set aside.
- In the same skillet, warm the black beans over low heat, adding a pinch of cumin, chili powder (if using), and a little salt. Stir until heated through, about 2-3 minutes. Set aside.
2. Prepare the quesadilla fillings:
- In the same skillet, add a little more oil if needed. Sauté the chopped onion and red bell pepper over medium heat for about 3-4 minutes, or until softened. Season with a little salt and pepper. You can skip this step if you prefer a simpler quesadilla, or use other veggies of your choice.
3. Assemble the quesadilla:
- Lay one tortilla flat on a clean surface or a large plate.
- Spread the scrambled eggs evenly across the tortilla.
- Add a generous layer of black beans and sautéed vegetables (onions and bell peppers).
- Sprinkle the shredded cheese on top of the filling.
- Place the second tortilla on top of the filling.
4. Cook the quesadilla:
- Heat a nonstick skillet or griddle over medium heat and add a small amount of oil or butter.
- Carefully place the assembled quesadilla in the hot skillet. Cook for about 2-3 minutes, pressing down gently with a spatula to ensure the cheese begins to melt and the bottom tortilla becomes golden brown and crispy.
- Flip the quesadilla over and cook for another 2-3 minutes on the other side, until it’s golden brown and the cheese is fully melted inside.
5. Serve:
- Remove the quesadilla from the skillet and cut it into wedges.
- Serve with salsa, hot sauce, fresh cilantro, avocado slices, or a side of guacamole for extra flavor.
Tips:
- Add extra toppings: You can customize your quesadilla by adding ingredients like sliced jalapeños, spinach, mushrooms, or even a drizzle of sour cream.
- Cheese options: For a creamier texture, you could use cream cheese or a combination of cheese like cheddar, mozzarella, and Monterey Jack.
- Make it vegetarian: You can skip the egg and beans and just make a veggie quesadilla, using ingredients like sautéed peppers, onions, mushrooms, or even roasted sweet potatoes.
- Make ahead: You can prep the fillings (scrambled eggs, beans, veggies, etc.) ahead of time and assemble the quesadilla in the morning for a quick and easy breakfast.
Breakfast Quesadillas with Black Beans and Eggs are a simple and satisfying meal, perfect for breakfast, brunch, or even dinner. They’re full of flavor and provide a great balance of protein, fiber, and healthy fats. Enjoy!