Description
This Breakfast Quesadilla with Spinach and Black Beans is a satisfying, protein-rich morning meal filled with scrambled eggs, sautéed spinach, hearty black beans, and melty cheese in a crispy whole wheat tortilla. Quick to make and perfect for dipping in guacamole or salsa, it’s a nutritious way to kickstart your day.
Ingredients
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4 whole wheat tortillas
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4 large eggs
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1/4 cup milk (optional, for fluffier eggs)
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1 cup fresh spinach, chopped
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1/2 cup canned black beans, rinsed and drained
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1/2 cup shredded cheddar or Monterey Jack cheese
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1 tablespoon olive oil or butter
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Salt and pepper, to taste
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Guacamole or salsa, for serving
Instructions
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In a bowl, whisk eggs with milk (if using), salt, and pepper.
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Heat a skillet over medium heat and add olive oil or butter. Sauté the chopped spinach until wilted, about 1 minute.
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Pour in the eggs and gently scramble until just set. Stir in black beans and remove from heat.
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Lay a tortilla flat and spread the egg mixture on one half. Top with shredded cheese and fold in half.
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In a clean skillet over medium heat, cook each quesadilla for 2–3 minutes per side, or until golden brown and crispy.
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Repeat with remaining tortillas and filling.
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Slice into wedges and serve warm with guacamole, salsa, or hot sauce.
Notes
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Add chopped tomatoes, onions, or jalapeños for more flavor.
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Great for meal prep—wrap and refrigerate for up to 3 days, then reheat in a pan or toaster oven.
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Use plant-based cheese and tofu scramble for a vegan variation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Method: Skillet
- Cuisine: Mexican-Inspired
