Breakfast Quesadillas with Spinach and Black Beans
Total Time
25 minutes
Prep Time
15 mins
Cook Time
10 mins
Rating
4.8 out of 5 stars
(18)
Ingredients
1 servings
- 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
- 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
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Preparation
Chef’s notes
Make it gluten free:
Use gluten-free tortillas, like these brown rice 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.
If you love this recipe:
You’ll also love my crispy mushroom, spinach and avocado quesadillas, egg enchiladas with roasted poblano sauce, Greek tomato and chickpea quesadillas and huevos rancheros with avocado salsa verde.