Breakfast Quesadillas with Spinach and Black Beans
Vegetarian breakfast quesadillas recipe featuring scrambled eggs, spinach and black beans in a crispy tortilla. This healthy recipe is easily gluten free.
Updated by Kathryne Taylor on September 2, 2024
Blink. Blink. Blink. I’ve spent so much time staring at quesadilla photos this morning that I can hardly see straight. Quesadillas are challenging to photograph. Actually, all of the staple Mexican meals are difficult to photograph—tacos, tostadas, huevos rancheros, burritos, enchiladas. They’re all messy, round and irritatingly, impossibly delicious. I try to do them justice. I don’t even want to tell you how many photos I took of these quesadillas before I settled on the ones you see here.
I’m hoping these pictures will entice you to make these extra-crispy scrambled egg quesadillas. The filling is composed of spinach, black beans and scrambled eggs (hello, protein!), which is secured to the tortillas with a light sprinkle of shredded cheese.
Then, to make the quesadillas can’t-stop good, I sprinkled a tablespoon of cheese on the outside of the quesadilla and let it fry against the pan. Served with guacamole, you have an outrageously tasty, complete meal. The quesadillas are so tempting, in fact, that I had to take Cookie on a walk last night just to get away from the leftovers. I polished off the rest this morning.
These quesadillas are one of those beautiful recipes that scale well, from a single serving to family-sized proportions. I live alone so I appreciate quick, satisfying, one-person meals. Sometimes I don’t want to eat the same leftovers for days. I’ve heard from some of you lately who are in the same boat. Sometimes those leftovers serve as reminders of what we don’t have—a boyfriend, a husband, friends in a new city. This recipe is for you.
You can, of course, make more than one quesadilla if need be. Just multiply the filling ingredients as necessary and cook them all at once. Then transfer the filling to a bowl and make two quesadillas at a time in a large skillet. You could get multiple burners going if you have enough skillets. I think these would be a fun brunch recipe for a small gathering. Kids just might love these quesadillas, too. I love a good breakfas-for-dinner option, don’t you?
Vegetarian Breakfast Quesadillas with Scrambled Eggs, Spinach and Black Beans
This quick and healthy breakfast quesadillas recipe includes spinach and black beans. Extra crispy outsides and guacamole on the side make this scrambled egg quesadilla a totally irresistible breakfast (or lunch or dinner!).
Ingredients
Scrambled egg quesadillas (ingredients per quesadilla, multiply as necessary)
- 2 eggs
- 1 teaspoon olive oil
- 1 cup spinach, roughly chopped
- ¼ cup cooked black beans
- 1 medium whole grain tortilla
- ½ cup melty shredded cheese (like cheddar or Monterey Jack), divided
- Hot sauce, like Cholula
- Sea salt
Guacamole (yields enough guac for 2 to 4 quesadillas)
- 1 large avocado, diced
- 1 tablespoon fresh lime juice (about 1 small lime, juiced)
- 2 tablespoons finely chopped white onion or radishes
- 3 packed tablespoons fresh cilantro (about 1 small handful)
- 1 small garlic clove, pressed or minced
- ½ teaspoon ground coriander
- ⅛ teaspoon sea salt
Instructions
- To make the guacamole: Combine the guacamole ingredients in a small bowl. Mash with a fork until the mixture is well combined and mostly smooth. Set aside.
- To prepare the eggs: Scramble the eggs in a small bowl. Season with a couple dashes of hot sauce and a dash of salt.
- To cook the eggs: Heat 1 teaspoon of olive oil in a medium-sized skillet (either well-seasoned cast iron or nonstick) over medium heat until shimmering. Add the chopped spinach and cook, stirring often, until wilted, about 1 to 2 minutes. 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. Transfer the mixture to a bowl to pause the cooking process (the eggs will finish cooking in the quesadilla).
- To cook the quesadilla (if desired, you can cook two quesadillas at once): In a large skillet (preferably cast iron, but nonstick also works), warm the tortilla over medium heat, flipping occasionally. Once the pan and tortilla are warm, sprinkle one half of the quesadilla with ¼ cup cheese. Top the cheese with scrambled eggs, then top the scrambled eggs with almost ¼ cup cheese, reserving about 1 tablespoon of cheese for later. Press the empty tortilla halve over the toppings.
- Let the bottom side of the quesadilla cook for a minute, then carefully flip the quesadilla with a spatula. 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. 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. Cook that side for a couple more minutes if necessary, until both sides are a nice, crisp golden brown.
- 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. Serve with guacamole.
Notes
Make it gluten free: Use gluten-free tortillas.
Storage suggestions: Quesadillas keep well in the fridge, covered, for a few days. Reheat in the microwave or, better yet, warm in the oven/toaster oven. To keep leftover guacamole fresh, mix in an extra squeeze of lime juice and press plastic wrap over the surface to help prevent browning.
Leftover guacamole? Use it as a dip for chips or veggies (carrots, bell peppers, etc.). You could even spread it on toast.
Change it up: This recipe is super versatile. Sauté vegetables like bell peppers or mushrooms before adding the greens and eggs. Change up the greens (arugula, chard or kale would be good) or skip them altogether. Serve with pico de gallo or sour cream instead of the guacamole.
Make it quick: Skip the onions and cilantro in the guacamole or serve with a fresh tasting, store-bought salsa instead of guacamole.
Recommended equipment: My beloved 12-inch cast iron skillet makes the best quesadillas.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
P.s. Food for thought: An open letter to the future Mrs. Clooney by Mackenzie Dawson, via Erin, and Comorbid: finding stability on shifting ground by Beth Kirby.
Making these for dinner tonight! Thank you for this recipe-I’ve been making black bean quesadillas for a while and got into a sort of black bean-cumin-salsa rut. Haha. These are different and I appreciate that.
Crispy cheese on the outside of a quesedilla is a GAME CHANGER ! I will say that I didn’t think I could fit 2 eggs into each medium tortilla… lol. I ended up using 3 eggs for 2 quesedillas and it was perfect :)
Great! So glad you loved it, Asako! I love the cheese trick, too. ;)
I loved this recipe! Made a few changes based on what I had on hand (only had frozen spinach, added fresh ground pepper to the eggs and topped with some fresh green onions). Also cooked the black beans with chilis, garlic and spices ahead of time – personal preference. Ate it with hot sauce and stewed salsa.
Seriously, delicious! Just what I was looking for. Thanks Kate. :)
Sounds delicious, Farah! Thanks for sharing how you made it your own.
hey there! Love to hear how Cookie is doing. I am making the quesadillas tonight with spinache and black beans…saw your comment to friend in Lawrence. I grew up in Lawrence. Graduated KU….
a LONG TIME AGO. And I always so loved shopping in KC at Christmas. Makes me want to see it again but hard to leave Pensacola!
Thanks for your dedication to healthy recipes.
Cookie is as feisty as ever! Kansa City is festive over the holidays. Thanks for your comment and review, Jami!
This is really yummy! Love the outer-cheese trick
Thank you, Boomer!
Made these for Mothers’ Day for my family — very easy recipe to multiply and for a kitchen newbie to make! :) Thanks!
You’re welcome!
Have you ever made these ahead of time and put them in the freezer?
I haven’t, sorry!
Made them for dinner and they were a hit!!
Great to hear, Gwen! I appreciate your review.
You can also lightly butter the outside of the tortilla, fill with ingredients & place in the airfryer on highest setting. It works perfectly well but keep your eye on it so you don’t overcook. Airfryers are amazing!
This recipe is amazing! So yum! And filling.
I’m glad you loved it, Bec! Thank you for your review.
Loved these! The cheese on the outside was delicious! I did opt for 1 egg+6 tablespoons of egg whites instead of 2 eggs, and it still turned out yummy – loved the idea of seasoning with hot sauce. I have never done that before! Thanks for another delicious option with simple ingredients without a ton of fuss :)
Great to hear, Priya! I appreciate your review.