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Breakfast recipe · from the recipe book

Black Bean and Egg Breakfast Quesadillas

Crisp golden tortillas hold creamy smashed black beans, soft scrambled eggs and melty queso fresco, served with a smoky, tangy roasted pepper salsa.

Black Bean and Egg Breakfast Quesadillas

Ingredients

  • 2 cups340 gBlack beans, canned, drained and rinsed
  • 4 large200 gEggs
  • 8 tortillas392 gFlour tortillas, 8-inch
  • ¾ cup crumbled90 gQueso frescocrumbled
  • 2 medium238 gRed bell pepperseeded and cut into wide strips
  • 1 whole14 gJalapeñoseeded and halved
  • 1 medium123 gTomatoesfinely diced
  • ½ medium60 gRed onionfinely diced
  • ⅔ cup chopped10 gFresh cilantrochopped
  • ½ lime, juiced22 gLime juice
  • 1½ tsp3 gGround cumin
  • ¾ tsp2 gPaprika (sweet or smoked)smoked
  • 1 tbsp15 gCanola oil
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Prepare the vegetables first: cut the red bell pepper into strips, seed and halve the jalapeño, and finely dice the tomato and red onion.
  2. Heat a dry large skillet over medium-high heat. Char the red bell pepper and the jalapeño, turning, until blistered and soft, 8 to 10 minutes. Let cool slightly, then finely chop the roasted bell pepper and jalapeño.
  3. Make the salsa: in a bowl, combine the chopped roasted bell pepper and jalapeño with the tomato, red onion, half the cilantro, the lime juice and half the salt. Set aside.
  4. In another bowl, mash the black beans with the cumin, smoked paprika and black pepper until mostly smooth but still a little chunky.
  5. Whisk the eggs with the remaining half of the salt. Heat one third of the canola oil in the skillet over medium-low heat, add the eggs and stir gently until softly set and cooked to 160°F (71°C). Transfer to a plate and wipe out the skillet.
  6. Spread the bean mixture over half of each flour tortilla, top with the scrambled eggs, the queso fresco and the remaining half of the cilantro, then fold the tortillas in half.
  7. Heat half of the remaining canola oil in the skillet over medium heat. Cook two quesadillas until golden and crisp, 2 to 3 minutes per side. Repeat with the last of the canola oil and the other two quesadillas.
  8. Cut each quesadilla into wedges and serve warm with the roasted pepper salsa.

Check labels: Vegetarian when you buy flour tortillas labeled vegetarian.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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