Home Food Breakfast Quesadilla with Black Beans and Eggs Recipe

Breakfast Quesadilla with Black Beans and Eggs Recipe

Comfort food comes in different forms for different people. For example, my husband, who is Latino, turns to scrambled eggs and tortillas when he has a hankering for a Sunday breakfast or a late-night snack. You really can’t knock that idea, but you could take it even further in the form of breakfast quesadillas!


These quesadillas are what I would call ‘bonus’ quesadillas: they’re not only cheesy but have a bonus bump of protein with scrambled eggs and black beans. Mild green chiles add lots of flavor, and if you are feeling spicy in the morning, add jalapeños and cilantro to the mix. On top of that, they are vegetarian, so if you are cutting your meat consumption these days, you’ll love these.

They are especially handy if you want a quick protein breakfast before heading out the door in the morning. But in our house, we might have them for a snack by themselves or with a bowl of soup or a salad for an easy supper. Any way you cut it, these make an easy meal, morning, noon, or night!

How to Make Breakfast Quesadillas

As the name implies (if you know a little Spanish) quesadillas are ‘little cheesy things.’ Cheese is folded and melted inside a tortilla and then cut into wedges.

But a breakfast quesadilla is so much more! Here’s how to make them:

  1. Scramble some eggs.
  2. Add beans, onions, canned green chiles to the pan.
  3. Spoon some on one side of a tortilla and top it with your favorite cheese.
  4. Fold it and cook it in a skillet until the cheese melts and the outside is nice and crispy.

This adds up to a kind of Mexican version of a breakfast sandwich. Easy and tasty!


In this recipe I use large flour tortillas like these, you can just use the best ones available in your market.

You could also substitute corn or whole wheat tortillas if that’s your preference. Corn tortillas are usually smaller than the large flour ones, so you will just have to eyeball the amount of filling and cheese you use.

A blue plate with two freezer-friendly breakfast quesadilla triangles, cilantro, salsa and a spoon with salsa on the plate. A glass of orange juice is to the right of the plate. A fork and grey linen are to the left of the plate.


This recipe is so flexible you can really use almost any good melting cheese. If you like your quesadillas extra-cheesy, just pile it on.

These are some of my favorites:

  • Sharp cheddar
  • Monterey jack
  • Gouda
  • Fontina
  • Muenster


You can easily adjust this recipe to your taste: Use just about any beans you have on hand (kidney beans, chickpeas, white beans), add cooked sausage or bacon, or vary the cheese.

Craving more vegetables? Add some cooked greens or chopped, cooked cauliflower or broccoli. Try not to overfill them in order to keep the ingredients inside. Just eyeball the filling—consider the recipe as a guideline. Use your best judgment. Anything goes!

A blue plate with two quick and easy breakfast quesadillas with the scrambled egg, black bean and cilantro filling tumbling out the side. A small bowl of salsa is on the left of the plate and a glass of orange juice is above the plate on the left.


Here comes the beauty part: You can make a batch of quesadillas and freeze them!

After making the egg filling, simply fill the tortillas, add the cheese and fold them in half. Since some brands of tortillas are stiff right out of the package it helps to heat them in the microwave to make them pliable and fold them before they cool too much.

To do this: Stack them on a plate, cover with a paper towel or waxed paper, and microwave for 30 to 40 seconds, or until they are pliable and easy to fold in half.

Once filled, cut each folded tortilla in half, place them in a single layer on a baking sheet, and place the baking sheet in the freezer. When they are frozen, transfer them to a zip-top bag, stacking the quesadilla between small pieces of parchment or waxed paper. They will keep for about two months.


Remove them from the freezer and microwave for about two minutes, until they are mostly defrosted. Cook them over medium heat in a lightly oiled skillet for about one and a half minutes on each side to crisp the outside.

Breakfast in minutes, next to no cleanup, you can’t argue with that!



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