Tex-Mex Black Bean Egg Breakfast Quesadillas

Serves 4 · 12 min prep · 18 min cook

Ingredients

• 4 (8- to 10-inch) large flour tortillas
• 6 large eggs
• 2 tbsp whole milk
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp butter
• 1 cup, rinsed and drained canned black beans
• 1.5 cups shredded pepper jack or cheddar
• 1 large, seeded and diced fresh tomato
• 1/4 cup, chopped fresh cilantro
• 1, cut into wedges lime
• 1, sliced avocado
• for serving salsa or hot sauce

Instructions

1. 1In a medium bowl whisk the eggs with the milk, salt, and black pepper until evenly combined and slightly frothy.
2. 2Melt the butter in a nonstick skillet over medium heat. Pour in the eggs and scramble gently, pushing soft curds from the edges toward the center until just set but still moist, 2 to 3 minutes. Transfer the eggs to a plate; do not overcook.
3. 3Wipe the skillet clean and return it to medium heat. Place one tortilla in the dry pan and sprinkle a small handful of cheese over half of it.
4. 4Spoon a quarter of the scrambled eggs, a spoonful of black beans, diced tomato, and cilantro over the cheese. Top with a little more cheese so it acts as glue.
5. 5Fold the empty half of the tortilla over the filling and press lightly. Cook until the underside is golden brown and crisp, about 2 minutes, then carefully flip and cook the second side until the cheese is fully melted and the tortilla is toasted, another 1 to 2 minutes.
6. 6Transfer the finished quesadilla to a cutting board and repeat the assembly and cooking process with the remaining tortillas and filling.
7. 7Let each quesadilla rest 30 seconds, then slice into wedges with a sharp knife or pizza cutter.
8. 8Serve immediately with avocado slices, lime wedges, and salsa or hot sauce on the side. Wrap leftovers in foil for a still-warm grab-and-go option.