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Breakfast quesadilla filling of scrambled egg, black beans and cheddar being folded into a tortilla

Black Bean & Egg Breakfast Quesadilla

A black bean and egg breakfast quesadilla with 31 g of protein and 612 calories per serving, ready in 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 1
Course: Breakfast
Cuisine: American
Calories: 612
Ingredients Method Notes

Ingredients
  

  • 1 large flour tortilla 10-inch (70g)
  • 2 large eggs 100g
  • ¼ cup shredded cheddar 30g
  • ⅓ cup canned black beans drained and rinsed (60g)
  • 2 tablespoons salsa for serving (30g)
  • 1 teaspoon olive oil 5g

Method
 

  1. Scramble the eggs softly in the olive oil over medium-low heat, pulling them off just before fully set.
  2. Warm the tortilla in a dry pan for 20 seconds per side, so it's pliable rather than stiff.
  3. Layer the beans, scrambled egg and cheddar across one half of the tortilla.
  4. Fold and press into a half-moon, then return to the pan.
  5. Cook 2 to 3 minutes per side, pressing gently with a spatula, until the outside is golden and the cheese has melted through.
  6. Cut in half and serve with the salsa on the side.

Notes

  • Rinse the black beans thoroughly. Beyond the sodium, the canning liquid has a metallic edge that comes through in the finished quesadilla if it isn't washed off.
  • Salsa is served on the side, not inside. This is deliberate, not a preference — see the tips below for why.
  • A 10-inch tortilla, not the 8-inch size sold as standard in some brands. Check the package.