Cheesy Egg and Black Bean Breakfast Quesadillas

Quesadillas, whose name nods to the cheese that melts them together, get a morning makeover in this Mexican-inspired breakfast. Scrambled eggs and black beans tuck into warm flour tortillas with gooey Monterey Jack for a quick, kid-friendly start.

Serves 4 · 12 min prep · 18 min cook

Estimate for one serving

• 545 cal
• 28g protein
• 42g carbs
• 30g fat
• 9g fiber

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Ingredients

• 4 (10-inch) large flour tortillas
• 8 large eggs
• 2 tbsp whole milk
• 3/4 tsp, divided kosher salt
• 1/4 tsp black pepper
• 1 tbsp unsalted butter
• 1 cup canned black beans, rinsed and drained
• 2 cups shredded Monterey Jack or Mexican blend cheese
• 3 green onions, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/2 cup salsa or pico de gallo
• 1 large avocado, sliced
• 1/4 cup sour cream or Greek yogurt
• for pan neutral oil or cooking spray

Instructions

1. 1In a medium bowl whisk the eggs with milk, salt, and black pepper until frothy. Melt the butter in a 10-inch nonstick skillet over medium heat. Pour in the eggs and gently scramble, pushing curds from the edges toward the center with a spatula, until just set but still soft and slightly glossy, 2 to 3 minutes. Transfer eggs to a plate and wipe the skillet clean.
2. 2Warm the black beans in the microwave or a small pan with the remaining salt for 1 minute so they are not cold when assembled.
3. 3Lay the tortillas flat. On one half of each tortilla layer a quarter of the scrambled eggs, black beans, shredded cheese, a sprinkle of green onions, and a little cilantro. Fold the empty half over the filling to form a half-moon.
4. 4Heat a large skillet or griddle over medium heat and lightly oil or spray. Place two quesadillas in the pan (or cook one at a time if space is tight). Cook until the bottom is deep golden and crisp and the cheese begins to melt, 2 to 3 minutes.
5. 5Carefully flip each quesadilla with a wide spatula and cook the second side until equally golden and the cheese is fully melted, another 2 to 3 minutes. Press gently with the spatula for better contact.
6. 6Transfer to a cutting board and let rest 1 minute so the filling sets slightly, then cut each quesadilla into 3 wedges with a sharp knife or pizza cutter.
7. 7Serve immediately topped with salsa, avocado slices, a dollop of sour cream, and any remaining cilantro and green onions.
8. 8These reheat well: wrap leftovers in foil and warm in a 350°F oven for 10 minutes or crisp in a dry skillet for a quick next-day breakfast.